serves 4 | 40 minutes
1 kg mussels
1 clove garlic, finally chopped
2 onions, sliced
2 stalks celery, finally chopped
250 ml white wine
1 tablespoon butter
pepper and salt
1 bay leaf
4 cod fillets
500 g baby potatoes
2 tablespoons olive oil
salt and freshly ground pepper
Clean the mussels: discard cracked mussels or mussels that don’t close. Scrub them well under cold water and pull out the beards.
Melt the butter in a pan with a thick bottom. Add the onions, garlic and celery, cook for 5 minutes. Pour the wine and simmer for 5 minutes on high heat. Season with thyme, bay leaf, salt and pepper. Add the mussels and a half glass water. Simmer for 10 minutes, covered, over medium heat.
Peel the potatoes and boil in salted water.
Cut the cauliflower into thin slices. Melt 2 tablespoons butter in a pan and fry the cauliflower on both sides until golden brown. Sprinkle with salt and pepper.
Heat the olive oil with a tablespoon of butter in a frying pan. Season the fish fillets with a pinch of salt and pepper. Fry them on medium heat for 3-4 minutes on both sides.
Place the potatoes and the cauliflower on the plates, add the cod fillets and mussels. Serve with the onion mussel sauce. Enjoy!