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Poached Haddock With Mussels Recipe
|Haddock fillets/Cod/other thick fillets||2 Pound (Use Fresh Or Frozen)|
|Mussels in shells/Clams||4 Pound (About 4 Dozen)|
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Whipping cream||1⁄2 Cup (8 tbs)|
|White pepper||1 Dash|
|Chopped parsley||2 Tablespoon|
|Zucchini||1 Cup (16 tbs), cut julienne style|
|Carrots||1 Cup (16 tbs), cut julienne style|
|Celery||1 Cup (16 tbs), cut julienne style|
|Butter/Margarine||2 Tablespoon (Used For Cooking Vegetables)|
Calories 404 Calories from Fat 180
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 84.8 mg
Sodium 846.5 mg35.3%
Total Carbohydrates 25 g8.3%
Dietary Fiber 1.2 g4.8%
Sugars 4.5 g
Protein 27 g54.8%
Vitamin A 47.3% Vitamin C 36.9%
Calcium 8% Iron 40%
*Based on a 2000 Calorie diet
Clean mussels in cold water.
Scrub shells with stiff brush; rinse thoroughly several times.
Combine wine, water, and onion in large pan; bring to simmering stage.
Cover; steam about 5 minutes, until shells open.
Remove mussels from shells; set aside.
Strain cooking liquid into large skillet; add fillets and salt.
Cover; simmer 8 to 10 minutes, until fish flakes easily.
Transfer fillets to warm platter; keep warm.
Reduce cooking liquid to 1/2 cup.
Stir in whipping cream, 14 cup butter, pepper, and nutmeg; simmer until sauce thickens slightly.
Add mussels and parsley; heat.
Spoon mixture over fillets.