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.
Put the fish fillets in a pan and cover with the reserved strained liquor, adding more fish stock and white wine if necessary. Cover the pan with tinfoil or a tight-fitting lid and bring to the boil. Turn off the heat and allow the fish to sit in the liquor for a minute or two. Add the mussels to warm through. Take all the fish out and drain quickly. Add the chives to the sauce and reheat.
Pour the sauce on to a serving dish or plates and place the fish on top. Serve immediately.
© 1989 Kit Chapman. All rights reserved.