Rebel restaurant’s cod and asparagus

INGREDIENTS

METHOD

Place your mussels in a bowl and run them under the cold tap to remove any grit. Pick through your mussels removing any beard (tuft sticking out of mussel).

Take a medium-sized saucepan on high heat and leave it to get hot. Add 100ml of white wine and add your pack of cleaned mussels. Place the lid on and leave for 90 seconds to steam in the wine.

Get a sieve ready. Pour the contents of the pan through the sieve. Remember to save the liquid in the bowl!

Finely dice your shallots and garlic. Take another medium-sized saucepan on low-medium heat and add 1 tbsp of veg oil. Add your shallots and garlic and a pinch of salt and cook on a low heat until the shallot goes translucent. Add the remaining 300ml of white wine to the pan and reduce until it’s become syrupy.

Add the liquid you saved from the steamed mussels and cream to the pan, along with the Dijon mustard. Leave this on a low to medium heat to slowly reduce.

Reusing one of your medium-sized pans, fill it with water and place the steamer attachment over and bring this to the boil. Remember to line your steamer with greaseproof paper!

Cut the bottom inch from the asparagus. Then, place both cod fillets and asparagus into your steamer and season with a pinch of salt. Place a lid on the steamer and cook for 2 minutes before removing the asparagus. Leave the cod to steam for a further 4 minutes.

Time to serve! Place the asparagus in your serving bowl, pour the sauce into the bowl and place the steamed cod fillet on top of the asparagus. Add in your cooked mussels, and you’re ready to enjoy!