Pagre aux Moules from Mediterranean Seafood by Alan Davidson
This recipe has the smack of Toulon about it, although I am not certain that it is used there in the form given. It is suitable for various members of the bream family, and also for grey mullet.
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Cooking tools:
- Pan
- Stove
- Cheesecloth
- Skillet
- Chef's knife
- Cutting board
Ingredients
- 1 sea bream of about 800–1200 g (1¾–2½ lb)
- 1 kg (2¾ lb) mussels, preferably small ones
- 150 ml (5 fl oz) white wine
- 3 tbs olive oil
- 1 leek
- 3 tomatoes, peeled and chopped
- 4 tbs chopped parsley fennel leaves
- 1–2 cloves garlic, chopped salt and pepper
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