Sole à la Normande (Sole with Cream and Mussels)

• 40 g Unsalted butter
• 2 Shallot, medium
• 200 g Button mushrooms
• 200 ml Dry White Wine
• 250 ml Fish stock
• ½ tsp Black peppercorns
• 1 tsp Fine sea salt
• 500 g Mussels, fresh
• 320 g Sole fillet, skin removed
• 150 ml Double cream
• 1 Lemon
• 10 g Fresh parsley

1. Prepare the mussels: scrub the shells and pull away any beards; discard any that are cracked or do not close when tapped. Peel and finely chop the shallots, slice the mushrooms, and finely chop the parsley. Cut the lemon in half.
2. Melt half the butter in a large frying pan over a medium heat. Add the shallots and cook for 2 minutes until softened but not coloured, then add the mushrooms and cook for 4 to 5 minutes until tender and their moisture has mostly evaporated. Season with a pinch of the salt.
3. Pour in the white wine and bring to a lively simmer for 2 minutes. Add the mussels, cover, and steam for 3 to 5 minutes, shaking the pan once or twice, until the shells open. Lift the mussels out with tongs, discarding any that remain closed, and keep warm.
4. Strain the cooking liquid through a sieve into a saucepan to remove any grit, then add the fish stock and peppercorns. Bring to a simmer and reduce for 6 to 8 minutes until slightly concentrated. Taste and adjust with the remaining salt if needed.
5. Lower the heat so the liquid is barely simmering, then slide in the sole and poach gently for 4 to 6 minutes until just opaque and the flakes separate easily. Transfer the fish to warm plates. Keep the poaching liquid at a gentle simmer.
6. Whisk in the double cream and simmer gently for 2 to 3 minutes until velvety; do not let it boil hard. Off the heat, whisk in the remaining butter to gloss the sauce. Squeeze in a little lemon juice to brighten, then stir through most of the parsley.
7. Return the mussels to the sauce just to warm through for 1 minute. Spoon the mussels and sauce over the sole, then finish with the remaining parsley and a final squeeze of lemon if you like. Serve straight away.

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