less than 30 mins
10 to 30 mins
- 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
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.
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.
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.
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.
Divide the mussels between two warmed bowls and place the sea bass fillets on top. Serve immediately.