Trout with Mushrooms and Mussels
(Trota con Funghi e Cozze)
Ingredients:
1 oz (25 grams) butter, plus extra for greasing
1 oz (25 grams) dried mushrooms
4 small trout, cleaned
1 tablespoon chopped fresh thyme olive oil, for brushing
1/2 onion, chopped
1 carrot, chopped
1 celery stick, chopped
12 fl oz (350 ml) dry white wine
12 mussels
Salt and pepper
Directions:
Scrub the mussels under cold, running water, but not left to soak in water.
Pull off the beards with the help of a short, sharp knife and knock off any barnacles from the shells with the knife handle.
Discard any mussels with broken shells or those that do not shut immediately when sharply tapped.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease an ovenproof dish with butter.
Put the mushrooms in a bowl, add warm water to cover and leave to soak.
Season the cavities of the trout with salt and pepper and sprinkle with the thyme.
Brush the fish with olive oil, place in the prepared dish and add the onion, carrot and celery.
Dot with the butter, cover with foil and bake for 10 minutes.
Drain and squeeze out the mushrooms.
Remove the foil from the dish, add the wine and mushrooms and bake for a further 10 minutes.
Add the mussels and bake for a few more minutes to heat through, then serve. Serves 4.