Steamed cod with curried mussels and carrots

Not yet rated

The pearlescent cod is, of course, the focal point of this beautifully simple recipe, but the creamy, curried sauce studded with plump mussels and julienned carrots almost steals the show. A wonderfully easy dish to put together – serve with potatoes or seasonal greens to turn it into a fuller meal.

First published in 2019





Sprinkle some salt over the cod portions and set aside for 20 minutes to allow the flesh to firm up
Meanwhile, place a large lidded pan over a medium heat and add the butter, followed by the vegetables, garlic and curry powder. Sweat for 5 minutes without colouring until the vegetables are just beginning to soften
Place a separate pan over a high heat and, once hot, add the mussels (discarding any that stay open when tapped) along with the white wine. Cover and cook for 2 minutes, or until all the mussels have opened
  • 300g of mussels, cleaned and debearded
  • 150ml of white wine
Strain the mussels through a fine sieve and then slowly pour the cooking liquor into the vegetables, leaving behind any grit or sediment. Reduce the liquid by two-thirds over a high heat, then add the cream and reduce to a coating consistency
  • 250ml of double cream
Meanwhile, set up a steamer over a pan of simmering water large enough to hold the cod. Pick the mussels from their shells and add to the sauce. Keep warm
Steam the cod for 6–10 minutes until cooked (a cocktail stick should easily pierce the flesh when the fish is ready)
To serve, spoon some of the vegetables and sauce into a bowl, sprinkle with coriander and place a piece of cod on top

Rooted in classical technique, Steve Groves' impeccable dishes remind us all why French cooking has been the envy of the world for centuries.

Get in touch

Please sign in or register to send a comment to Great British Chefs.