Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.
Step 2
Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.
Step 3
If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.
Your folders
marthastewart.com
Your folders
olivemagazine.com
Your folders
monpetitfour.com
4.4
(17)
20 minutes
Your folders
thelocalpalate.com
Your folders
littlebitrecipes.com
5.0
(47)
30 minutes
Your folders
taste.com.au
4.2
(4)
10 minutes
Your folders
cooking.nytimes.com
5.0
(691)
Your folders
foodandwine.com
5.0
(1.4k)
Your folders
recipes.instantpot.com
35 minutes
Your folders
eatingwell.com
4.8
(4)
Your folders
allrecipes.com
4.7
(60)
25 minutes
Your folders
allrecipes.com
Your folders
recipes.instantpot.com
5.0
(33)
18 minutes
Your folders
thatgirlcookshealthy.com
4.9
(8)
20 minutes
Your folders
primaverakitchen.com
Your folders
fitslowcookerqueen.com
4.5
(2)
2 hours, 30 minutes
Your folders
fitslowcookerqueen.com
4.5
(2)
2 hours, 30 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
thatgirlcookshealthy.com