Luxury Low-Fat Recipes

By Moira Hodgson
Photograph: iStock

Serves 2
Prep time: 20 minutes
Cooking time: 20 minutes    
    1     pound mussels
    1     shallot, minced
    1     cup dry white wine
    2     sole fillets, about 1¼ pounds,
        each cut into 2 equal pieces
        Sea salt and freshly ground
        pepper, to taste
    ½     cup heavy cream
    1     tablespoon butter
    1     tablespoon chopped flat-leaf
1. Preheat the oven to 350°. Rinse and debeard mussels by pulling off the stringy attachment on the sides of the shells. Discard any mussels that don’t close when you tap them lightly.
2. Put the shallot and wine in a pot large enough to hold the mussels, and bring to a simmer. Add the mussels, cover, and cook for 5 minutes (or until the shells open). With a slotted spoon, remove the mussels to a bowl, cover and keep them warm on the back of the stove.
3. Fold the sole fillets in half crosswise, and put them into a baking dish large enough to hold them in one layer. Season with salt and pepper.
4. Bring the mussels’ cooking liquid to a boil, and pour ¹⁄³ cup over the fillets. Cover them loosely with foil or parchment, and bake for 4 to 6 minutes, just until they are opaque.
5. Meanwhile, shell the mussels. Pour the cooking liquid into a saucepan, and reduce to ½ cup. Add the cream, and simmer for 5 minutes to thicken it.
6. Remove the fillets from the dish with a slotted spoon; divide between two warm plates or soup bowls. Keep warm.
7. Empty the cooking juice into the sauce, and boil until it is thick and creamy, 2 to 3 minutes. Stir the shelled mussels into the sauce. Remove from heat, and swirl in the butter. Pour the sauce and mussels over the sole, and sprinkle with parsley before serving.

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