Plaice or Sole with Mussels

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 6 large fillets of black sole or plaice, 1 kg approx.
  • 30 g butter<


Make the béchamel sauce in the usual way. Skin the fillets of fish. Smear half the butter over the base of an ovenproof dish. Tuck in the ends of the fish fillets and arrange in a single layer on the dish. Season with salt and freshly ground pepper. Put the washed mussels into a stainless steel saucepan, add the wine, cover and place on a low heat just until t