Mussel Stuffed Flounder Fillets With Vegetables And Mussel Broth Recipes

MUSSEL-STUFFED FLOUNDER FILLETS WITH VEGETABLES AND MUSSEL BROTH

Steps:

• Steam the mussels (see recipe). Reserve the broth. Remove the mussels from their shells and halve them if large. Lay the flounder on a work surface, skin side up. Season with 1 teaspoon salt and some pepper. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll. Set aside.
• Heat the olive oil in a large saucepan over low heat. Add the onion and carrots, and cook until softened, about 15 minutes. Measure the mussel broth and add enough water to equal 1 1/2 cups. Stir in 1 teaspoon salt. Layer the potato slices over the onions and carrots, add the broth and bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
• Carefully place 1 flounder roll in each of 4 soup plates. Divide the vegetables among the plates, arranging them around the fish. Ladle the broth over and serve immediately.

STUFFED BAKED MUSSELS

Steps:

• Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
• In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
• Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
• Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
• Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
• Preheat the oven to broil and adjust the rack to 6 inches below the element.
• Separate, rinse and dry the mussel shells.
• Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
• Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.

BAKED STUFFED MUSSELS

Steps:

• Preheat oven to 450°F with rack in middle.
• Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.
• Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.
• Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.
• Bake until crumbs are golden and crisp, about 5 minutes.

MUSSELS IN LIME-COCONUT BROTH

Steps:

• Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
• Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
• Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

MUSSEL AND SHALLOT STUFFING

Steps:

• Heat oven to 375 degrees. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden brown and toasted, 10 to 12 minutes.
• Meanwhile, in a large pot, heat remaining 2 tablespoons oil over medium heat. Add shallots, celery, and garlic and cook, stirring, until tender, 6 to 8 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon.
• Add 2 cups water and bring to a boil. Season with salt and pepper. Add mussels and cook, covered, until shells have opened, about 2 minutes. Remove mussels with a slotted spoon and set aside.
• Once cool enough to handle, remove mussels from shells and return to broth (discard shells). Stir in parsley and adjust seasoning. In a large bowl, combine bread and broth, toss, and let stand 10 minutes.
• Transfer mixture to an oiled 2-quart baking dish and drizzle with oil. Cover with parchment-lined foil and bake 30 minutes; uncover and continue baking until top is golden and stuffing is firm, about 25 minutes more.