Mussels and Cod

For dinner, I was looking for something rich, something deliberately flavorful. I mostly wanted to use the odds and ends we had… but let’s be real, this lady went to the store anyway.

I started with the bone broth I had thawed. What to do with this large mason jar of goodness? I remembered we had mussels in the freezer. My husband and I were just discussing Cioppino and how it is one of his favorite seafood dishes. I started with that for the base of my idea. In the end, we had a random mix of things for dinner (including risotto) but it all turned out yummy.

I add zoodles in this recipe. It is because it is better for you than pasta, and I had some pre made/spiralized zoodles in the freezer.



  • 20 mussels. cleaned and ready to go
  • 1 medium sized cod fillet, chopped
  • 2 tbs each of chopped chives, chopped parsley and thyme
  • 1 can fish stock
  • 3 tbs butter
  • 2 tbs olive oil
  • 2 cloves minced garlic
  • 1 lemon, zested and juiced
  • 1 large carrot diced
  • 2 stalks celery thinly sliced
  • 1 leek sliced
  • 1/2 white onion
  • 3/4 white wine
  • 2 tbs capers
  • 1 tsp bay seasoning
  • 1 tsp dijon mustard
  • 1 tsp fish sauce
  • 2 bay leaves
  • Pinch of saffron (optional)
  • Zoodles (optional) 1-2 cups

I know I know…. this is a lot of ingredients, but the flavors are divine. I did include a sliced baguette that was toasted lightly in the oven to help soak up the juices.


  • Put some olive oil in a deep pan on medium heat
  • Mix in the carrot, celery, leek, onion and garlic and heat for 3 minutes.
  • While the veggies are heating up, mix together the mustard, fish stock, fish sauce and white wine.
  • Pour the mixture into the pan, add bay leaves and saffron if desired, and crank up the heat to med. high
  • Cover with a lid and you want the veggies to cook til just before al dente. This is about 5 minutes when the pieces are very thinly sliced.
  • Add the mussels and cod. Bay seasoning is added here too. Cover and cook on medium high for 6-8 minutes. Zoodles can be added the last 3 minutes. The mussels should be opened. If not, discard any closed remaining.
  • Add butter, herbs, and capers as well as the zest and juice of one lemon. Give it a stir. Add salt and pepper to taste.


What happened at dinner, was the risotto was essentially ignored for the first time in history and the family focused on this bowl of yummy right here.

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