Fillets of Red Mullet with Chanterelles and Mussels Recipe

Ingredients:

4 red mullet fillets
1 pound chanterelle mushrooms (cleaned and trimmed)
1 pound mussels (cleaned and de-bearded)
1/2 cup white wine
3 cloves garlic, chopped
4 tablespoons unsalted butter
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste

Directions:

Preheat your oven to 375°F.
Wash the red mullet fillets and pat dry them. Rub them with salt, pepper, and olive oil on both sides.
Place the fillets in a baking dish and bake them in the oven for 10-12 minutes, or until they’re just cooked through.
In a large skillet over medium-high heat, melt 2 tablespoons of butter and add the garlic. Cook the garlic until fragrant (no more than 1 minute).
Add the chanterelles to the skillet and cook for about 5-6 minutes, stirring occasionally. Remove the chanterelles from the skillet and set aside.
Add the mussels and white wine to the same skillet and cover it with a lid. Cook the mussels over medium-high heat for around 7-9 minutes, or until all the mussels have opened. Discard any mussels that have not opened.
Remove the skillet from the heat and add the cooked chanterelles and remaining 2 tablespoons of butter. Stir well to combine.
Season the mussel mixture with salt, pepper, and lemon juice as per your taste.
Divide the mussel mixture onto four plates and place the red mullet fillets on top of each. Garnish with chopped parsley and serve immediately.

Verdict:

This dish is an impressive seafood meal that looks and tastes sophisticated. The combination of the mild flavor of red mullet fillets and the earthy taste of chanterelles and salty mussels makes this dish balanced and full of flavor. Incredibly easy to prepare, your guests will appreciate the elegance and finesse of this dish.

Serving Suggestions:

This dish pairs well with a glass of white wine or light beer. Serve with roasted vegetables, stunning mashed potatoes, or roasted fennel for an elegant meal.