Poached Haddock With Mussels
|Haddock fillets/Cod/other thick fillets||2 Pound (Use Fresh Or Frozen)|
|Mussels in shells/Clams||4 Pound (About 4 Dozen)|
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Whipping cream||1⁄2 Cup (8 tbs)|
|White pepper||1 Dash|
|Chopped parsley||2 Tablespoon|
|Zucchini||1 Cup (16 tbs), cut julienne style|
|Carrots||1 Cup (16 tbs), cut julienne style|
|Celery||1 Cup (16 tbs), cut julienne style|
|Butter/Margarine||2 Tablespoon (Used For Cooking Vegetables)|
Thaw fillets if frozen; cut into serving-size portions.
Clean mussels in cold water.
Scrub shells with stiff brush; rinse thoroughly several times.
Combine wine, water, and onion in large pan; bring to simmering stage.
Cover; steam about 5 minutes, until shells open.
Remove mussels from shells; set aside.
Strain cooking liquid into large skillet; add fillets and salt.
Cover; simmer 8 to 10 minutes, until fish flakes easily.
Transfer fillets to warm platter; keep warm.
Reduce cooking liquid to 1/2 cup.
Stir in whipping cream, 14 cup butter, pepper, and nutmeg; simmer until sauce thickens slightly.
Add mussels and parsley; heat.
Spoon mixture over fillets.