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4
Medium
By Graham Garrett and Cat Black
Published 2015
It doesn’t have to be plaice, but when it’s lovely, good value, and you can get a big fillet. When it’s smaller it’s better on the bone. But you could use brill, John Dory, or turbot instead if you are feeling flush
Heat a little olive oil in a saucepan then sweat the onion and garlic. Add the herbs and the mussels. Turn up the heat, then add the wine and put a lid on. Leave to steam for a couple of minutes, shaking the pan occasionally.
Once all the mussels have opened, strain through a colander, making sure you collect all the mussel liquo