Mussels and Sea Bass in French Style

Ingredients

• 1 kg mussels
• 600 g sea bass fillet
• 3 tbsp olive oil
• 1 Garlic clove
• 1 onion
• 150 ml dry white wine
• Sea salt
• Pepper
• tarragon leaves
• curry powder

Instructions

1. 1.

   Wash the mussels thoroughly and remove the beard. Discard any open mussels. Rinse the sea bass, pat dry, and cut into slices about 1.5 cm thick. In a hot pot, brown both sides in 2 tbsp oil, then set aside.

2. 2.

   Peel the garlic clove and onion, finely dice both. Sauté briefly in the remaining oil. Deglaze with white wine, season with salt and pepper, and add the mussels and sea bass. Cover and steam gently for about 6 minutes. Discard any closed mussels.

3. 3.

   Garnish with tarragon and sprinkle with curry before serving.