Trout with Mussels

By John, 1 July, 2020
Region
Italy
Description

Trout with MusselsWhen I think of Italian cooking, trout is not the first thing that comes to mind. But Italy is a mountainous country, and especially in the north, seafood figures less prominently and freshwater fish are common. Of course, the cities are below the mountains, much closer to the sea, so you can find dishes that use both freshwater and saltwater ingredients.

This farmed trout was big enough for each of us to have a filet delicately perfumed with rosemary and sage, and then the mussels were enough to make a full dinner of it. 

Yield
2 Servings
Preparation time
30 minutes
Ingredients
2 T Butter (Unsalted)
1 Trout (cleaned)
1 T Rosemary sprig
1 Sage sprig
12 Mussels
1⁄2 c Dry White Wine
Instructions
  1. Melt the butter in a shallow pan big enough to hold the fish and the mussels, over moderate heat.
  2. Set aside some nice tufts of rosemary and a couple of sage leaves for garnish, then saute the remaining sage leaves in the butter.
  3. Break apart and distribute the rest of the rosemary inside the fish. Add a little salt and pepper, if you like.
  4. Close up the fish and cook it one one side for about 5 minutes, depending on the size of the fish.
  5. Gently turn the fish over and cook a couple of minutes, then add the mussels and the wine.
  6. Bring the wine to a boil and cover the pan. Cook a few minutes, until the mussels are all open.
  7. Uncover the pan and boil off most of the wine. Garnish the fish and serve hot.