Ingredients 4 tablespoon Butter 2 ea Onions Sliced 2 large Parsnips Sliced 4 cups Chicken Stock Or Fish Stock 1 cup Dry White Wine 1 teaspoon Black Peppercorns Crushed 1/4 cup Lime Juice Freshly Squeezed 3/4 pound Sea Bass Fillets Chunked 3/4 pound Mussels Bearded And Scrubbed 1/4 cup Sour Cream 1 1/2 tablespoon Dill Chopped to taste Salt

Instructions
1. Heat butter in a large saucepan over medium heat. Add onion and parsnips and cook for 2 minutes, stirring constantly.

2. Add stock, wine, lime juice, pepper, fish and mussels. Bring the mixture to just below boiling point (bubles should be barely break the surface). Cover, lower heat and simmer until the mussles open. Discard any mussles that remain shut.

3. Using a slotted spoon, remove the mussles, fish and vegetables. Shell the mussles. Add sour cream to broth remaining in the pan. Season to taste with salt. Simmer until mixture is reduced by half and begins to thicken.Return mussels, fish and vegetables to pan. Stir in dill and heat gently. Serve at once.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
    

notes: 

Cuisine:

Main Ingredient: