Best Mussel Stuffed Flounder Fillets With Vegetables And Mussel Broth Recipes

25 BEST WAYS TO COOK WITH MUSSELS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mussels recipe in 30 minutes or less!

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.

CREAMY FISH TOPPED WITH MUSSELS AND PRAWNS

Steps:

• Note make the sauce first and leave on heat as the fish fillets cooking time are very quick.
• In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.
• Boil, steam or microwave carrots and beans until tender, set to one side.
• Heat milk in pan, add both the stocks. Blend cornflour with a little water and add half the mixture stir until sauce thickens slightly.
• Add sour cream, lemon juice, white wine, cream and mustard stir until thoroughly.
• combined.
• Add cheeses and stir until melted, add garlic onion mixture and dill. If the consistency of the sauce is not to runny like a broth, don't add the remaining cornflour. If it needs to be thickened up a little more to make it more of a sauce, this is where you add remaining cornflour. I add a little at a time until desired consistency. ( I don't know why but sometimes I need all of the cornflour and other times what I add in the beginning is enough.).
• Add the carrots, beans, mussel meat, and prawns. Leave over low heat while you cook the fish, stir sauce occasionally.
• Pour a little oil in a pan and heat. Pat fish on both sides lightly with flour, place fillet in pan (pan should be hot enough that fish sizzles when added, turn heat down to a medium high heat immediately) Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes.
• Turn the heat up on the sauce, so it is nice and hot when served. Turn fish over and cook again without moving fish, 3-4 minutes. This is for thick fillets, for thin it will only be 2-3 minutes a side.
• To serve place a mound of mash potato in a large bowl, place fillet on top and pour sauce over.