less than 30 mins
10 to 30 mins
By Glynn Purnell
- ½ bunch flatleaf parsley, plus extra for garnish
- 1 garlic clove, roughly chopped
- 200g/7oz salted butter, softened, plus extra for cooking
- 300g/10½oz new potatoes
- ½ shallot, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 1 bay leaf
- 1 thyme sprig
- ½ tsp peppercorns
- 600g/1lb 5oz– 800g/1lb 12oz fresh mussels, debearded and scrubbed
- 250ml/9fl oz good-quality dry cider
- 2 x 125g/4½oz hake fillets
- 1 lemon, zest and juice
- salt and freshly ground black pepper
Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge.
Cook the potatoes in salted water for 10–12 minutes, or until tender. Drain and set aside.
If any mussels are opened, tap them lightly on a hard surface. If they don’t close, discard them.
Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open.
Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside.
Preheat the oven to 200C/180C Fan/Gas 6.
Place the two hake fillets on a baking tray lined with foil. Season with salt and pepper and brush with the lemon juice. Bake for approximately 6 minutes, depending on the thickness of the fish.
When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter.
Add the potatoes and mussels and lemon zest and heat.
Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve.