| Servings |
|
Ingredients
- 500 g hoki fillets but also works well with alfonsino
- 12 fresh mussels
- 3/4 cup wine & lemon juice
- 6 assorted lettuce leaves
- 80 g spinach leaves couple of bunches
- 1/2 cup chopped parsley
- 1/2 cup chopped chives
- 1 Tbsp whole grain mustard
- 1/3 cup olive oil
Ingredients
|
|
Instructions
- Steam fish in the wine for 7 minutes (allow 12 minutes if frozen), then remove & add the mussels. Steam until the shells open. Reserve the wine. Steam or microwave the spinach leaves until they are just beginning to wilt.
- Break or cut the cooked fish into bite- sized pieces & remove the mussels from their shells. Place them in a serving bowl with the lettuce, spinach, parsley & chives.
- Use the wine used to steam the mussels & fish to make a dressing with the mustard & olive oil. Toss with the other ingredients while they are still warm.
Recipe Notes
Visit GulfPacificSeafood.com or call 727-376-1558 for more information.
Share this Recipe