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- Trout with Mussels and Mushrooms
- (Trota con Cozze e Funghi)
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Ingredients:
4 small trout, cleaned
- 1 dozen
mussels
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1 oz (25 grams) dried mushrooms
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1/2 onion, chopped
1 carrot, chopped
1 celery stick, chopped
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1 oz (25 grams) butter, plus extra for greasing
1 tablespoon chopped fresh thyme olive oil, for brushing
12 fl oz (350 ml) dry white wine
Salt and pepper
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- Directions:
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- 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 break 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.
Place the mushrooms in a bowl.
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- 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 trout with olive oil.
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- Place in the prepared dish and add the onion, carrot and celery.
Dot with the butter, cover with foil and bake for about 10-12 minutes.
Drain and squeeze out the mushrooms.
Remove the foil from the dish.
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- Add the wine and mushrooms and bake for another 10 minutes.
Add the mussels and bake for a few more minutes to heat through, then serve. Serves 4.
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