- Clean the mussels thoroughly and make sure all the shells are tightly closed and without any gaps or cracks. Discards any with shells that are damaged or open.
- Heat up a heavy based pan. Add the mussels and white wine and cook until all the mussels have opened. Discard any that don’t open.
- Drain the mussels, reserving the liquid. Pick all of the meat out of the mussels, reserving 8 in half shells for garnish. Pass the reserved liquid through a fine muslin cloth. Set the mussels and liquid aside.
- In the same pan used to cook the mussels, add the fish stock, strained mussel stock and all the vegetables, except the spinach, and cook until the vegetables are tender. Then add the spinach and all of the mussels. Cook until the spinach is wilted and the mussels are heated through.
- While the vegetables are cooking, heat up a non-stick pan until almost smoking hot. Add a drizzle of rapeseed oil. Place the hake, skin side down, in the pan and turn down the heat. Cook the hake slowly until it is cooked halfway up the fish. Add a sprinkle of salt, the butter and lemon juice. Take the pan off the heat, turn the fish over and allow it to finish cooking in the residual heat.
- Pour the mussel and vegetable mixture between 4 bowls and top with the hake.
Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street and Bistro Moderne in Stockbridge.
Twitter: @markgreenaway / @bistromoderne