Pagre aux Moules

Sea Bream with Mussels

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This recipe has the smack of Toulon about it, although I am not certain that it is used there in the form given. It is suitable for various members of the bream family, and also for grey mullet.


  • 1 sea bream of about 800–1200 g (1¾–2½ lb)
  • 1


Clean and scrub the mussels, put them in a wide pan with the white wine and let them open over a fairly fast flame. Remove them from the pan as soon as they open, filter the stock left in the pan through a muslin, and take the mussels from their shells. Heat the olive oil in a small frying-pan, and soften in it the finely sliced white part of the leek. Then add the tomatoes roughly chopped, the