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.

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Ingredients:

  • 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.

Directions:

  • 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.

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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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