Filet Of Sole Recipe
Sole poached in a white wine, clam juice and marinara sauce with mussels and clams sautéed with garlic, olive oil and fresh basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Seafood
Rinse the mussels and clams under cold water, scrubbing the shells to remove any dirt. Discard any that are open and do not close when tapped.
- 2
Cook the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add the Shellfish
Add the mussels and clams to the skillet, then pour in the white wine, clam juice, and marinara sauce. Bring the mixture to a simmer and cover the skillet. Cook until the mussels and clams open, about 5-7 minutes.
- 4
- 5
Finish and Serve
Remove the skillet from heat. Stir in the chopped fresh basil, and season with salt and black pepper to taste. Serve the sole topped with the clam and mussel mixture, spooning the sauce over the top.