Red Mullet, John Dory and Mussels with Chive Sauce

• 300 ml (½ pt) mixed fish stock and dry white wine
• 600 ml (

Put the fish stock and white wine into a heavy-based pan and bring rapidly to the boil. Add the mussels, cover with a tight-fitting lid and cook until the mussels open. This should only take a few seconds. Remove the mussels and set aside. Discard the shells and any mussels which don’t open.

Strain 200 ml</