Ingredients
- Ingredients for steamed mussels (see recipe)
- 16 mussels
- 2 8-ounce flounder fillets, split lengthwise
- 2 teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 2 teaspoons olive oil
- 1 medium onion, peeled and cut into small dice
- 3 medium carrots, peeled and cut into small dice
- 2 large baking potatoes, peeled and very thinly sliced
Four servings
Preparation
- Steam the mussels (see recipe). Reserve the broth. Remove the mussels from their shells and halve them if large. Lay the flounder on a work surface, skin side up. Season with 1 teaspoon salt and some pepper. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll. Set aside.
- Heat the olive oil in a large saucepan over low heat. Add the onion and carrots, and cook until softened, about 15 minutes. Measure the mussel broth and add enough water to equal 1 1/2 cups. Stir in 1 teaspoon salt. Layer the potato slices over the onions and carrots, add the broth and bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
- Carefully place 1 flounder roll in each of 4 soup plates. Divide the vegetables among the plates, arranging them around the fish. Ladle the broth over and serve immediately.
About 1 hour
Dining and Cooking