0

Mussels and fish with leek, white wine and thyme broth

 

Mussels and fish with leek, white wine and thyme broth

Cooking Time: 25 Mins Total Time: 25 Mins

Ingredients:

  • 2 tsp olive oil
  • 1 large leek, pale section only, thinly sliced, washed
  • 2 garlic cloves, thinly sliced
  • 6 fresh thyme sprigs
  • 150ml white wine
  • 2 large vine-ripened tomatoes, finely chopped
  • 500g black mussels, scrubbed, debearded
  • 400g firm white fish fillets, cut into 3cm pieces
  • 2 tbs chopped fresh continental parsley
  • 4 slices French bread stick (baguette)
  • Baby rocket leaves, to serve

Directions:

  1. Heat the oil in a large heavy-based frying pan over medium-low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute.
  2. Increase heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking the pan occasionally, for 5 minutes or until the mussels open. Add the fish. Cook, covered, for a further 1-2 minutes or until the fish is just cooked through.
  3. Sprinkle with the parsley and season with pepper. Ladle the mussels, fish and broth among serving bowls. Serve with the bread and rocket leaves.