Name: Pagre aux Moules (Sea Bream with Mussels)
Yield: Serves Four to Six
Cuisine: France
Ingredients: 150 ml (5 fl oz) white wine; 1–2 cloves garlic, chopped salt and pepper; 1 kg (2¾ lb) mussels, preferably small ones; 3 tomatoes, peeled and chopped; 1 leek; 1 sea bream of about 800–1200 g (1¾–2½ lb); 4 tbs chopped parsley fennel leaves; 3 tbs olive oil

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Mediterranean Seafood

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.

Ingredients

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

Method

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

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Pagre aux Moules

Sea Bream with Mussels

Ingredients

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