How to Prepare Perfect Seabass served with mussels in tomato sauce

Seabass served with mussels in tomato sauce. Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Luckily, fresh mussels are readily available these days AND they are easy to prepare. One of my favorite comfort foods is a big bowl of mussels with crusty bread.

Remove the seeds and dice neatly. Heat a little of the butter in a. Mussels have three things going for them: They're cheap, quick to cook, and delicious. You can have Seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Seabass served with mussels in tomato sauce

You need 1 of fillet sea bass.
Prepare 50 g of carrots diced.
Prepare 50 g of White radish diced.
Prepare 400 g of Mussels.
You need 1 kg of Fish bones and trimmings.
It's 2 of Onion.
You need 1 of leek.
Prepare of Thyme.
Prepare of Rosemary.
Prepare of Fine salt.
You need of Black pepper coarse.
Prepare of Dill.
Prepare of Butter.
Prepare 700 ml of White wine.

Using clean farmed mussels negates their one big drawback—the t. Ladle the broth over the mussels and serve with the garlic toast. Every Mediterranean country has its version of shellfish in a. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce.

Seabass served with mussels in tomato sauce step by step

Roast fish bones and trimmings in the oven till golden brown..
Add butter into a pot, saute chopped onions and leek till transculent. Add in the caramelized bones and trimmings and add water to cover the bones..
Add in mussels, 500 ml white wine, rosemary, dill and thyme..
Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3..
Strain the concentrated sauce, and bring it back to a boil. Season with salt and pepper to your liking and pour the remaining wine in. Let it reduces by half, and start adding cold butter while stirring constantly until a shine forms on the sauce..
Season with salt and black pepper to your taste. Set aside sauce.
In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes..
Flip the fish and start adding cold butter, thyme and garlic. Start to baste the fish (spooning the melted butter with the herbs in it over the fish over and over again).
Remove and let the fish rest for 2-3 minutes..
Pour sauce, garnish with chopped carrots and radish. Plate the fish..

Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them. Mussels, tomato sauce and white wine come together in this pasta recipe that you will relish from the first bite to the last. If you are a lover of seafood, this pasta dish is probably one of the best that you can create with mussels.