Mussels And Fish Jowl Recipe

Inspired by Hot and Hot Fish Club

Time30m

Serves4

Fume Fennel, Carrots, Garlic and Ciabatta

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Ingredients

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Seafood

1 1/2 pounds Mussels

1 pound Fish jowl

Vegetables

1 medium Fennel bulb

2 medium Carrots

4 cloves Garlic cloves

Others

3 tablespoons olive oil

1 cup White wine

1 loaf Ciabatta bread

to taste Celtic sea salt

to taste black pepper

1/4 cup Fresh parsley

Method

Preparation

Prepare the Ingredients

Clean the mussels under cold running water, scrubbing the shells. Remove the beards. Dice the fennel, carrots, and garlic. Chop the parsley.

Sear the Fish Jowl

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the fish jowl and sear until golden brown, about 3-4 minutes per side. Remove and set aside.

Cooking

Sauté Vegetables

In the same pot, add the remaining olive oil. Sauté the diced fennel, carrots, and garlic for about 5-6 minutes until softened.

Add the Mussels

Pour in the white wine, and add the cleaned mussels. Stir well and bring to a simmer.

Combine and Cook

Return the seared fish jowl to the pot, cover, and cook for about 8-10 minutes, or until the mussels have opened and the fish is cooked through.

Season and Serve

Season with salt and black pepper to taste. Stir in the chopped parsley just before serving.

Serving

Prepare the Ciabatta

While the mussels and fish jowl are cooking, slice the ciabatta loaf and toast it until golden.

Plate the Dish

Serve the mussels and fish jowl in bowls with the broth, alongside slices of toasted ciabatta.