Mussel-Stuffed Flounder Fillets With Vegetables And Mussel Broth
- Total Time
- About 1 hour
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
13 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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