White Wine & Herb Mussels

INGREDIENTS

• 5 kg fresh mussels, cleaned and debearded
• 25 pounds cod
• 3 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 2 shallots, thinly sliced
• 1 cup dry white wine
• 1/2 cup heavy cream
• 1 cup fresh parsley, chopped
• 1 lemon, cut into wedges to taste salt and black pepper
• 1 tsp crushed red pepper

DIRECTIONS

1. 1.Prepare mussels:
2. 2.Rinse mussels under cold water, discarding any that are cracked or remain open when tapped.
3. 3.Prepare hake:
4. 4.Slice the hake into small chunks and garnish lightly with salt and garlic
5. 5.Build aromatics:
6. 6.In a large pot, melt butter over medium heat. Add garlic and shallots and cook until fragrant, about 2 minutes.
7. 7.Add hake:
8. 8.Add the hake into sauce and stir in.
9. 9.Add wine:
10. 10.Pour in the white wine and bring to a simmer to reduce slightly.
11. 11.Steam mussels:
12. 12.Add mussels, cover tightly, and cook 5–6 minutes until all shells have opened.
13. 13.Finish with cream:
14. 14.Reduce heat to low, stir in heavy cream, parsley, salt, pepper, and optional crushed red pepper.
15. 15.Serve:
16. 16.Transfer mussels, hake and broth to a large bowl. Serve immediately with lemon wedges and crusty bread.