In a rich shellfish sauce, topped with creme fraiche.

Mussel Inn Mini Seafood Platter

Mussel Inn Mini Seafood Platter – a fantastic variety of tastes, textures and aromas from the sea.

Olive oil
150ml dry white wine
2 sea bass fillets, cut in half
160g cubed coley fillet
400g mussels, scrubbed and beards removed
4 king scallops
12 queen scallops in the shell
12 tiger prawns peeled and deveined
300ml fish stock
Half a lemon, cut into four
Crème fraiche
Salt and freshly ground pepper

Shellfish sauce

60g butter
350ml cooking juices from shellfish, such as mussels, clams and prawn shells
30g shallots, finely diced
2 garlic cloves, pressed
150ml dry white wine
50g tomato puree
250ml double cream
5g chopped tarragon
1 pinch saffron threads
Salt and freshly ground pepper

1. In a sauce pan, melt the butter over a low heat. Add the shallots and garlic and sweat for 1 to 2 minutes until soft. Pour in the wine and reduce by half, then pour in the shellfish juices. Bring up to the boil, then lower the heat and cook gently, reducing the stock by two thirds.

2.Add the tomato puree, double cream, chopped tarragon and saffron threads.  Let the sauce bubble away gently for 10 minutes or until the sauce will lightly cover the back of a spoon. Then strain through a sieve and season to taste. Set the sauce aside ready for the next stage.

3. On a large baking tray place the four half sea bass fillets skin side up drizzle with some olive oil and season. Put them under the grill for 2 to 3 minutes.

4. In the mean time place a large sauce pan on a high heat. Add the dry white wine and bring it to the boil, then add the mussels and fish stock and cover, continue to boil. After a couple of minutes, when the mussels start to open, add the tiger prawns, cubed coley fillets and the shellfish sauce.

5. Remove the seabass fillets from the grill (they should have started to lightly colour) and set aside. Again, bring to the boil and simmer for 3 to 4 minutes or until the sauce is smooth and glossy.

6. In a large frying pan heat some olive oil and sear your king scallops each side for 1 minute. Then add them and the queen scallops to your baking tray with your seabass, place under the grill for a further 3 to 4 minutes. The queen scallops should turn opaque and your seabass skin should be crisp.

7. Ladle the mussels, prawns, coley and sauce evenly between 4 warm bowls. Then arrange 3 Queen scallops, 1 king scallop and 1 half seabass on top of each bowl. Finish with a spoonful of crème fraiche and a lemon wedge.