Melange of Mussels and Mackerel

(Rodin)

 

 

1 kg black mussels

1 kg Spanish Mackerel (tail end, cut into cutlets.)

2 cloves of crushed garlic

3 shallots, finely chopped

1 tbsp baby capers

½ bunch of continental parsley

½ glass of dry white wine

100g unsalted butter, cubed

Salt and pepper

2 tbsp olive oil

 

 

In a heavy bottomed casserole pot heat the olive oil until very hot then baste the mackerel cutlets with salt and pepper and quickly seal on both sides and remove from the pot.

 

Add another splash of olive oil and fry the shallot, garlic and capers until just starting to brown then tumble in the mussels, pour in the wine and place a lid on the pot and boil for 5 minutes, or until all the mussels are open.

 

Remove the mussels from the pot, bring the stock to a boil then whisk in the cubed butter until the stock thickens to a sauce, replace the mackerel into the sauce with the torn parsley and simmer for 2 minutes to finish cooking the fish then serve the mussels draped with the cutlets and sauce.