Ingredients
2 stick butter
1 salt
2 red Chili, finely chopped (seeds removed)
1 bunch sage
2 kg fresh mussels
2 onion, chopped
4 garlic cloves, finely chopped
500 grams carrots, chopped
bunch chopped parsley
2 liter white wine
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let's start on the butter for later. melt the butter. stir a liberal pinch of smoked salt (or non smoked sea salt if you can't find the smoked kind), a very finely chopped chili and plenty very finely chopped sage. refrigerate. now, go soak those mussels, take out broken, empty and bad ones. rub them clean a bit too, in a sink full of cold water. saute onions (in a dutch oven), until glassy, add garlic, 1 chopped chili without seeds. add carrots, some parsley, some sage, saute few more minutes. add wine (use about half a bottle, i used a decent italian pinot grigio. feel free to drink the rest), let simmer for a few minutes. add passata, sumac, good dash of vinegar and pepper & salt tot taste. add fruits de mer and tilapia and let simmer for 3-4 minutes. add the mussels, without those broken and bad ones. close the lid, let it simmer for about 5-6 minutes. in the mean time, rub that refrigerated butter all over the open side of a cut white roll and toss them under the grill of your oven for about 4 minutes, or until golden. ladle a few loads of the seafood mixture in a deep plate, add the grilled half rolls to the side, let it soak a little and sprinkle with parsley. serve and enjoy! (oh, time to use that other bottle of wine!)
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Definitive Sichuan cookbook — 200+ recipes with cultural context
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