Sole au Vin Blanc (Sole with Mushrooms and Shellfish)
This shellfish-sauced recipe for sole au vin blanc uses Dover sole, but any fillet—tilapia, turbot, or even salmon—will work
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Cooking tools:
- Skillet
- Mixing bowl
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Paring knife
- Cutting board
- Stove
- Plate
Ingredients
- 8 tbsp. unsalted butter
- 3 tbsp. bread crumbs
- 1 tbsp. minced parsley
- 2 (6-oz.) skinless fillets Dover or grey sole
- Kosher salt
- freshly ground black pepper
- 4 oz. white button mushrooms, sliced
- 1⁄4 cup dry white wine
- 6 oz. small shrimp, peeled and deveined, tails removed
- 8 cockles or littleneck clams, scrubbed
- 8 mussels, scrubbed
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