Seabass served with mussels in tomato sauce
Seabass served with mussels in tomato sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, seabass served with mussels in tomato sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Seabass served with mussels in tomato sauce is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Seabass served with mussels in tomato sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Leftover mussels and sauce: Mussels, like most seafood, don't. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Freshly ground black pepper.

To get started with this particular recipe, we must first prepare a few ingredients. You can have seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Seabass served with mussels in tomato sauce:
  1. Get fillet sea bass
  2. Get carrots diced
  3. Prepare White radish diced
  4. Get Mussels
  5. Make ready Fish bones and trimmings
  6. Take Onion
  7. Get leek
  8. Prepare Thyme
  9. Prepare Rosemary
  10. Take Fine salt
  11. Get Black pepper coarse
  12. Make ready Dill
  13. Take Butter
  14. Take White wine

Heat a little of the butter in a. Dive into this elegant recipe featuring mussels in tomato-basil wine sauce. Because the mussels cook quickly, this impressive dish can be on the table. Remove mussels with a slotted spoon, and place in serving bowls.

Instructions to make Seabass served with mussels in tomato sauce:
  1. Roast fish bones and trimmings in the oven till golden brown.
  2. 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.
  3. Add in mussels, 500 ml white wine, rosemary, dill and thyme.
  4. Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
  5. 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.
  6. Season with salt and black pepper to your taste. Set aside sauce
  7. In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
  8. 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)
  9. Remove and let the fish rest for 2-3 minutes.
  10. Pour sauce, garnish with chopped carrots and radish. Plate the fish.

Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. 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.

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