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Name: Cod in Mussel Mustard Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 lb Fresh cod; 1 Heaped tsp prepared English; Mussels; White wine; 1/2 pt milk; Garlic; Chopped shallots; 1 1/4 tb Flour; 2 tb Butter or margarine; 1 pn Salt; Freshly-ground pepper; 2 Sprigs parsley; left whole; 1/4 pt Mussel juice

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INGREDIENTS

3 lb Fresh cod
1 Heaped tsp prepared English
Mussels
White wine
1/2 pt milk
Garlic
Chopped shallots
1 1/4 tb Flour
2 tb Butter or margarine
1 pn Salt
Freshly-ground pepper
2 Sprigs parsley; left whole
1/4 pt Mussel juice

Servings

INSTRUCTIONS

Cook the mussels with the shallot, garlic and white wine. Discard any mussels that refuse to open, then strain and retain juice for use when cooking the cod. Put the fish on top of the parsley sprigs in a pan (to help prevent sticking), and add the milk and mussel juice and a little salt. Cover and simmer gently for about 10 minutes, depending on the size of the fish, turning once to ensure that it is evenly cooked through. Lift the fish on to a warmed dish and remove any remaining bones and skin. Reserve the cooking liquid. Keep the fish hot in a warm oven, covered with foil to prevent drying. Melt the butter or margarine in a saucepan and stir in the flour and mustard, then blend in the fish liquor stirring constantly to ensure that no lumps form. Continue stirring over a gentle heat until the sauce thickens to a creamy consistency. Check seasoning. Pour the sauce over the fish and serve.

NOTES

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Cod in Mussel Mustard Sauce

3 lb Fresh cod
1 Heaped tsp prepared English
 Mussels
 White wine
1/2 pt milk
 Garlic
 Chopped shallots
1 1/4 tb Flour
2 tb Butter or margarine
1 pn Salt
 Freshly-ground pepper
2 Sprigs parsley; left whole
1/4 pt Mussel juice

Cook the mussels with the shallot, garlic and white wine. Discard any  mussels that refuse to open, then strain and retain juice for use when  cooking the cod.    Put the fish on top of the parsley sprigs in a pan (to help prevent  sticking), and add the milk and mussel juice and a little salt. Cover  and simmer gently for about 10 minutes, depending on the size of the  fish, turning once to ensure that it is evenly cooked through. Lift  the fish on to a warmed dish and remove any remaining bones and skin.  Reserve the cooking liquid. Keep the fish hot in a warm oven, covered  with foil to prevent drying.    Melt the butter or margarine in a saucepan and stir in the flour and  mustard, then blend in the fish liquor stirring constantly to ensure  that no lumps form. Continue stirring over a gentle heat until the  sauce thickens to a creamy consistency. Check seasoning.    Pour the sauce over the fish and serve.

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Nutrition

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Serving Size: 1 Serving (377g)
Recipe Makes: 4 servings

Calories: 403
Calories from Fat: 125 (31%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 3.4g
Cholesterol 159.8mg		49 %
Sodium 194.7mg		7 %
Potassium 1456.1mg		38 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.1g
Protein 61.7g		88 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 403

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