I can not take credit for this dish since my husband Lars cooked it, and it came out sooo good.
He in some ways is a better cook since he has more patience and and follows directions and never gets flustered.
I will take credit for hiking down to Fish Tales on Court Street where they are always very nice and helpful to buy the mussels,the Cod I got from Trader Joes it was frozen and line caught. Wine wise we used Muscadet Cotes de Grandlieu.
The recipe is from "The Nordic Diet."
It serves 4
500g mussels (equals a little over a lb or 17.6 ounces)
2 celery stalks-cut into slices
2 carrots, cut into chunks
2 leeks, well rinsed and cut across into slices
200ml white wine (equals 1 cup)
500g skinless cod filet, broken into small pieces (equals a little over a lb or 17.6 ounces)
salt and freshly ground pepper
Rinse the mussels in cold water a couple of times.
In a large saute pan. place the celery,carrot and leeks, then sprinkle with salt and pepper. Place the mussels in between and on top of the veggies.
Pour white wine over the fish and veggies. Cover with a lid and brong to a boil, then turn down the heat and let it simmer for 5 minutes.
Remove the lid and place the cod in between the mussels, sprinkle with salt and pepper and let it simmer again for 5 minutes.
Make sure all the mussels have opened the ones that have not toss.
Also if you do not like mussels just add more cod.
I was actually quite surprised at how tasty this was. And I love mussels already! Seriously, white wine, olive oil, salt and pepper are the only added flavors, so the vegetables and seafood really come through well. (It was a decent wine, though, that didn't hurt.)
ReplyDeleteWe may have just gotten lucky with a really juicy bunch of mussels, but I found them much taster than any of the last few batches of mussels we've made. Generally we just steam them in a bit of wine with heaps of fresh herbs, but these were better.
I was also really surprised at the cod, and how yum that was. As I was cooking it I was really dubious - I mean, it just gets steamed over the vegetables and mussels, and only for 5 minutes. Nevertheless it was nice.
It bears reminding, too, that this is a ridiculously easy dish to prepare.
Buen provecho!