1 onion, diced finely
1 stalk celery, diced finely
1 leek, diced finely
1 teaspoon Ras al Hanout or Moroccan spice mix
1 generous pinch of saffron threads
1 cup white wine
1 kg mussels, scrubbed and debearded
1/3 cup single cream
2 tablespoons vegetable oil
4 X 200g ocean trout fillets, skin on
micro herbs, to garnish
SERVES 4 PREP AND COOK TIME 30 MINUTES
Melt the butter in a large lidded saucepan and add the onion, celery, leek, ras al hanout and saffron. Cook stirring over a low heat until the leek is softly golden.
Add the wine and when it has come to the boil, add the mussels and cover the pot for a minute. Remove all the mussels, discarding any that haven’t opened. Set to one side and remove half of the mussels from their shells.
Add half a cup of water to the pot and reduce the heat to low, allowing the liquid to slowly simmer.
Heat a frying pan over a high heat and add the vegetable oil. Sear the trout fillets, skin side down for 3-4 minutes or until skin is crispy, then turn the fillets over and cook for a further 2-3 minutes. Transfer to a warm plate.
Add the cream to the stock as well as the mussels that have been removed from their shells. Stir to combine then ladle into 4 pasta bowls. Top with the whole mussels, seared trout and a scatter of micro herbs.