"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Halibut with Mussels Recipe

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This recipe for Halibut with Mussels, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheryl Gudeman


2 T. olive oil
2 T. butter
1 chopped onion
3 chopped or pressed garlic cloves
1 T. flour
1/2 tsp. paprika
4 halibut steaks (that weigh about 175 grams each)
225 g of fresh green beans
1 1/2 c. of fish broth
2/3 c. white wine
16-20 mussels
3 T. fresh parsley
salt and pepper

Heat the oil and butter in a large skillet and saute the onions. Add the garlic and saute that for another minute. Mix the flour and paprika and coat the halibut steaks with the mixture. Move the onions and garlic to one side of the skillet and add the steaks and fry them until they are done on both sides. Add the beans, the broth and the wine to the skillet and salt and pepper to taste. Bring the liquid to a boil and cook on a low heat for several minutes. Add the mussels and the parsley. Cover the skillet and cook 5-8 minutes more. If the mussels are fresh, they should open at this time. Throw away any that did not open.




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