- 500g/1lb 2oz mussels, scrubbed and debearded
- 4 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 2 sprigs thyme
- 25ml/1fl oz white wine
- 100ml/3½fl oz fish stock
- 1 leek, finely chopped
- ¼ celeriac, roughly chopped
- 1 carrot, roughly chopped
- 1 tbsp crème fraîche
- 1 small bunch chives, finely chopped
- 2 x sea bream fillets (roughly 180–200g/6½–7¼oz each), skin on
- 1 fennel bulb, quartered, core removed, julienned
- 2 tbsp extra virgin olive oil
- 1 lemon, juice only
- salt and freshly ground black pepper
- Discard any mussels with broken shells and any that refuse to close when tapped.
- Add 1 tablespoon olive oil in a large, lidded saucepan over a medium-high heat. Add the shallot and garlic and sweat for 1 minute. Add the thyme, white wine and fish stock and bring to a simmer. Add the mussels, cover and steam for 3–4 minutes, stirring half way through. Strain the mussels, reserving the cooking liquor, and set aside. Discard any mussels that remain closed.
- Add 1 tablespoon olive oil in a saucepan over a medium heat. Add the leek, celeriac and carrot and cook for 2 minutes until soft. Add half of the mussel cooking liquor and bring to a simmer. Add the crème fraîche, chives and cooked mussels and cook until warmed through.
- Score the fish skins and season with salt. Place a large frying pan over a medium heat and add 2 tablespoons olive oil. Once hot, add the fish, skin side down and cook for 2–3 minutes then turn over and cook the flesh for 1 minute or until cooked (a cocktail stick should enter the fish with no resistance).
- Toss the fennel with the extra virgin olive oil and lemon juice. Season.
- To serve, divide the fennel between two plates, spoon over the mussels and vegetables, place the sea bream fillet on top and drizzle over the sauce.