|Mussels||1 Quart, scrubbed (1 Liter)|
|Court bouillon||250 Milliliter (1 Cup)|
|Assorted fish||2 Pound, cleaned and cut into 2-inch chunks (900 Gram, Eel, Sole Or Flounder, Whiting)|
|Hard cider/White wine||500 Milliliter (2 Cups)|
|Small mushrooms||1⁄2 Pound (225 Gram)|
|French bread slice||12 , fried until golden|
Put the mussels into a large frying pan.
Pour in the court bouillon and bring to a boil, shaking the pan occasionally.
Cover the pan and cook for 5 minutes.
Lift out the mussels, discarding any that have not opened, and keep warm.
Strain and reserve the cooking liquid.
Put the fish into a Dutch oven, pour in the cider or wine, together with the cooking liquid from the mussels, add the bouquet garni and seasoning.
Cover the Dutch oven and simmer for 15 minutes.
Remove the fish from the pot and set it aside.
Discard the bouquet garni, increase the heat and boil rapidly for 10 minutes.
Reduce the heat to low.
Mix 1 tablespoon of the butter with the flour to make beurre manie Divide the beurre manie into small pieces and add them, one at a time, to the simmering liquid, stirring until the sauce thickens.
Return the fish to the Dutch oven; cook until heated through.
Gently fry the mushrooms in the remaining butter.
Ladle the fish and sauce into a serving dish.
Garnish with the mushrooms, mussels and bread.