- Four 6-ounce branzino fillets, de-boned
- 3 leeks, cleaned and diced
- 1 Pound mussels, cleaned
- 1 Cup sliced shallots
- 1/2 Cup sliced garlic
- 1/2 Cup olive oil
- 1 bottle dry white wine
- Pinch of saffron
- 1 Teaspoon crème fraîche
- 1 bunch chives, finely sliced
- Salt and pepper, to taste
In a large saucepot, heat half of the olive oil until shimmering. Add the shallots and garlic, turn the heat to medium-low, and sweat the shallots and garlic until soft, about 2 minutes. Turn the heat to high again and add all of the mussels and the bottle of wine. Cover and cook until all of the mussels have opened, about 5 minutes. Strain the mussels and reserve the cooking liquid. Set aside.
In the same sauce pot, heat the rest of the olive to high. Add the leeks, season with salt and pepper, and sweat on medium-low until they become soft, about 5 minutes. Remove from the heat and set aside.
Heat a steamer basket to medium. Season the branzino with salt and pepper and steam skin side down until cooked through, about 5 minutes.
In the small sauce pot with the leeks, bring the mussel broth to a boil. Lower the heat, and stir in the crème fraîche and chives. Season to taste. To plate, spoon the broth and leeks into a bowl and place the branzino on top.