Filet of Halibut with Mussels in a Herb Sauce

175 ml. white wine
4 tbsp. olive oil
4 tsp. chopped garlic
4 tbsp. chopped parsley
24 PEI Baby Blue mussels
4 x 75 grams halibut fillets
1/2 inch thick Sea salt and fresh ground pepper
5 tbsp. AP flour
250 ml. heavy cream

In a 28 cm. non-stick frying pan, heat the olive oil over low heat, then add the garlic and 1 tbsp. of the chopped parsley. Stir until soft and wilted. Place the mussels at the outside edge of the frying pan. Season the fish on both sides with the salt and pepper, dust lightly on both sides with flour and place in centre of the skillet. Cook very slowly for a few minutes. Add cream. Turn the fish and gently shake the pan to sift the placement of the mussels and to ensure even cooking. Do not let the liquid boil. Continue cooking for about 10 minutes while constantly basting the fish and the mussels. Add 1 tbsp. parsely and baste the fish with the sauce. When the mussels open, remove from the skillet and place them around the edges of 4 plates. Place the fish in the centre of the plate, then pour some of the sauce over the top. Garnish each plate with the remaining 2 tbsp. parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user ONENAILER.