Seabass served with mussels in tomato sauce. Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Luckily, fresh mussels are readily available these days AND they are easy to prepare. One of my favorite comfort foods is a big bowl of mussels with crusty bread.

Remove the seeds and dice neatly. Heat a little of the butter in a. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. You can have Seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Seabass served with mussels in tomato sauce

1. Prepare 1 of fillet sea bass.
2. It's 50 g of carrots diced.
3. It's 50 g of White radish diced.
4. It's 400 g of Mussels.
5. It's 1 kg of Fish bones and trimmings.
6. It's 2 of Onion.
7. It's 1 of leek.
8. Prepare of Thyme.
9. You need of Rosemary.
10. You need of Fine salt.
11. You need of Black pepper coarse.
12. Prepare of Dill.
13. Prepare of Butter.
14. You need 700 ml of White wine.

Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them. Place the sea bass fillets into a lightly buttered shallow ovenproof dish in a single layer.

Seabass served with mussels in tomato sauce step by step

1. Roast fish bones and trimmings in the oven till golden brown..
2. Add butter into a pot, saute chopped onions and leek till transculent. Add in the caramelized bones and trimmings and add water to cover the bones..
3. Add in mussels, 500 ml white wine, rosemary, dill and thyme..
4. Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3..
5. Strain the concentrated sauce, and bring it back to a boil. Season with salt and pepper to your liking and pour the remaining wine in. Let it reduces by half, and start adding cold butter while stirring constantly until a shine forms on the sauce..
6. Season with salt and black pepper to your taste. Set aside sauce.
7. In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes..
8. Flip the fish and start adding cold butter, thyme and garlic. Start to baste the fish (spooning the melted butter with the herbs in it over the fish over and over again).
9. Remove and let the fish rest for 2-3 minutes..
10. Pour sauce, garnish with chopped carrots and radish. Plate the fish..

Spoon the sauce evenly over each fillet. Mix the breadcrumbs with the cheese and scatter over the sauce. Serve the sea bass with spoonfuls of the salsa and lemon slices on the side. Sea Bass with Vanilla Polenta and Tomato Sauce. Photo about Fillet of Seabass with Tomato and Mussels Sauce.