Mussel-Stuffed Flounder Fillets With Vegetables And Mussel Broth

Name: Mussel-Stuffed Flounder Fillets With Vegetables And Mussel Broth
Total time: 1 h
Yield: Four servings
Ingredients: Ingredients for steamed mussels (see recipe); 16 mussels; 2 8-ounce flounder fillets, split lengthwise; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste; 2 teaspoons olive oil; 1 medium onion, peeled and cut into small dice; 3 medium carrots, peeled and cut into small dice; 2 large baking potatoes, peeled and very thinly sliced

By Molly O'Neill

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Mussel Bound

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

Ingredients for steamed mussels (see recipe)
16mussels
28-ounce flounder fillets, split lengthwise
2teaspoons salt, plus more to taste
Freshly ground pepper to taste
2teaspoons olive oil
1medium onion, peeled and cut into small dice
3medium carrots, peeled and cut into small dice
2large baking potatoes, peeled and very thinly sliced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Steam the mussels (see recipe). Reserve the broth. Remove the mussels from their shells and halve them if large. Lay the flounder on a work surface, skin side up. Season with 1 teaspoon salt and some pepper. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll. Set aside.
Step 2
Heat the olive oil in a large saucepan over low heat. Add the onion and carrots, and cook until softened, about 15 minutes. Measure the mussel broth and add enough water to equal 1½ cups. Stir in 1 teaspoon salt. Layer the potato slices over the onions and carrots, add the broth and bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
Step 3
Carefully place 1 flounder roll in each of 4 soup plates. Divide the vegetables among the plates, arranging them around the fish. Ladle the broth over and serve immediately.