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Slow-cooked salmon with mussels and coriander
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
45 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
An elegant, lovely, and beautifully flavored dish, even better if served with lightly steamed or sautéed spinach.
Ingredients
1½ pounds ⅓ cup ½
Method
- Put the first 5 ingredients in a large covered saucepan and turn the heat to high. Steam, shaking the pan occasionally, until the mussels open, 5 to 10 minutes. Remove the mussels with a slotted spoon. Strain the liquid through cloth and reserve it. Put the bread in the liquid and let it stay there, turning once or twice, until it is completely saturated.
- Remov
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