Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
- 200g/7oz mussels, scrubbed and debearded
- 1 red chilli, finely chopped
- 1 lemongrass stalk, finely chopped
- 50g/1¾oz fresh root ginger, finely chopped
- 150ml/5fl oz ginger beer
- 100g/3½oz purple sprouting broccoli, cut into small pieces
- 150ml/5fl oz double cream
- 2 tbsp olive oil
- 2 x 160g/5¾oz wild sea bass fillets
- 1 lemon, cut into wedges
Method
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Discard any mussels with broken shells and any that don’t close when tapped. Place a large saucepan over a medium heat and add the mussels, chilli, lemongrass and ginger.
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Pour in the ginger beer, cover with a lid, bring to a simmer and cook for 2–3 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the open mussels with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, return it back to the saucepan and bring to a simmer.
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Add the broccoli to the saucepan and cook for 2 minutes. Add the double cream to the pan, cook for a few minutes until warmed through and then add the mussels back in.
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Meanwhile, heat the oil in a large frying pan. Once hot, add the fish and cook skin-side down for 4–6 minutes, then turn and cook for a further minute, or until cooked through. Squeeze the lemon wedges over the sea bass.
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Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately.