Sea Bass with Mussels and Saffron Cream Sauce

bbc.co.uk

Sue Kingdon

subheading: For the sea bass and mussels:

75g/2¾oz unsalted butter

2 tbsp olive oil

1 shallot, diced

5 tbsp white wine

400g/14oz mussels, cleaned and debearded

4 x 175 to 200g/6-7oz sea bass fillets, skin on

subheading: For the saffron and white wine cream sauce:

50g/1¾oz butter

1 tbsp olive oil

2 shallots, roughly chopped

150ml/5fl oz white wine

1 yellow courgette, balled with a Parisian scoop

1 green courgette, balled with a Parisian scoop

3 tomatoes, peeled, seeds removed, chopped

110ml/3¾fl oz double cream

pinch saffron strands

2 tbsp roughly chopped fresh chervil

subheading: To serve:

300g/10½oz samphire

100g/3½oz sea aster (available online)

50g/1¾oz unsalted butter

Directions at bbc.co.uk

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