Brown Butter Sole with Peas & Mussels Recipe

Introduction

This brown butter sole with peas and mussels is a delightful seafood dish that’s both elegant and simple to prepare. The nutty flavor of browned butter complements the delicate sole, while fresh peas and mussels add vibrant texture and taste.

Ingredients

• 1 tsp sunflower oil
• 50g butter
• 4 lemon sole fillets
• 200g fresh podded peas (or frozen)
• 100g mussels, washed and de-bearded
• Small splash of dry cider (about 2 tbsp)
• Juice of ½ lemon, plus wedges to serve
• Large handful pea shoots, to serve

Instructions

1. Step 1: Heat the sunflower oil and butter together in a deep frying pan over medium heat until the butter is foaming.
2. Step 2: Add the lemon sole fillets to the pan and cook for 3 to 4 minutes without moving them to allow a golden crust to form.
3. Step 3: Carefully turn the fillets over and baste with the browned butter in the pan, which should have a nutty aroma and color.
4. Step 4: Increase the heat, then add the peas, mussels, dry cider, lemon juice, and a pinch of seasoning to the pan.
5. Step 5: Cover the pan with a lid and cook for another 3 to 4 minutes until the mussels open. Discard any mussels that remain closed.
6. Step 6: Scatter the pea shoots over the dish and bring the pan to the table with lemon wedges served on the side for squeezing over the fish.

Tips & Variations

• Use fresh peas when in season for the best sweetness; frozen peas work well too if fresh are unavailable.
• Choose a dry cider or a crisp white wine to add bright acidity that balances the richness of the butter.
• For extra color and freshness, add chopped fresh herbs like parsley or chives along with the pea shoots.

Storage

Best enjoyed immediately, this dish does not store well due to the delicate fish and mussels. If you have leftovers, refrigerate in an airtight container for up to 24 hours and gently reheat in a pan over low heat, avoiding overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of lemon sole?

Yes, other delicate white fish like plaice, flounder, or Dover sole can be used as suitable substitutes for lemon sole in this recipe.

What should I do if some mussels do not open after cooking?

Any mussels that remain closed after cooking should be discarded, as they may not be safe to eat.

Brown Butter Sole with Peas & Mussels Recipe

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★★★★★

4.9 from 108 reviews

• Author: Sophie
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

A delicate and flavorful dish featuring brown butter seared lemon sole fillets served with fresh peas and steamed mussels, enhanced by a splash of dry cider and fresh lemon juice. Finished with vibrant pea shoots, this elegant seafood plate is perfect for a light, impressive meal.

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Ingredients

Scale 1x2x3x

Seafood and Vegetables

• 4 lemon sole fillets
• 200g fresh podded peas (or frozen)
• 100g mussels, washed and de-bearded
• Large handful pea shoots, to serve

Other Ingredients

• 1 tsp sunflower oil
• 50g butter
• Small splash of dry cider (about 2 tbsp)
• Juice of ½ lemon, plus wedges to serve

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Instructions

1. Heat the oil and butter: Heat the sunflower oil and butter together in a deep frying pan over medium heat until the butter is foaming and starting to turn nut-brown.
2. Cook the sole fillets: Add the lemon sole fillets to the pan and cook for 3-4 minutes on one side without moving them. Carefully turn each fillet over and baste them continuously with the browned butter to infuse rich nutty flavor.
3. Add peas, mussels, and liquids: Increase the heat slightly then add the peas, mussels, a splash of dry cider (about 2 tablespoons), and the juice of half a lemon to the pan. Season lightly with salt and pepper.
4. Steam the mussels and peas: Cover the pan with a lid and cook for another 3-4 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. Finish and serve: Scatter the pea shoots over the cooked fish and mussels. Bring the pan directly to the table with lemon wedges on the side for squeezing over the dish.

Notes

• Make sure to discard any mussels that do not open after cooking, as they may not be safe to eat.
• You can use frozen peas if fresh ones are not available, but fresh peas offer better texture and flavor.
• Use a deep frying pan with a lid to ensure the mussels steam properly and cook evenly.
• Basting the fish with brown butter adds a rich nutty flavor that complements the delicate sole.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: Brown butter sole, lemon sole recipe, peas and mussels, seafood dish, easy fish recipe, spring peas, brown butter sauce