Pan-Seared White Fish With Mussels, Cabbage Shoots, and Cream

Ingredients

• 2 cups dry white wine
• 2 lb. mussels, cleaned
• 1 cup heavy cream
• ¹⁄₂ tsp. kosher salt, plus more as needed
• 1 tbsp. unsalted butter
• 1 lb. cabbage shoots such as kale shoots, or substitute baby kale
• 4 boneless, skin-on, non-oily white fish fillets (about 1 lb.), such as pike, perch, trout, or striped bass
• 1 tbsp. olive oil
• ¹⁄₂ tbsp. unsalted butter