16 Ingredients
  • Kosher salt
  • 3/4 cup fresh fava beans
  • 1 cup sliced-on-the-diagonal asparagus
  • 1/2 shelled peas
  • 1 teaspoon plus 4 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 4 (6-ounce) skin-on black sea bass fillets (snapper or sole may also be used)
  • Freshly ground black pepper
  • 24 mussels, washed and de-bearded
  • 3/4 cup dry white vermouth
  • 1/2 cup water
  • 1 sprig fresh tarragon, leaves picked and chopped
  • 1 teaspoon finely sliced fresh chives
  • 1 teaspoon finely chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon finely chopped fresh dill
  • Equipment: 12 to 14-inch wide straight-sided skillet with a tight-fitting lid
Nutrition
454
23% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

28% 18

Saturated

46% 9

Trans

- 1

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

6% 17

Carbs (net)

- 12

Fiber

19% 5

Sugars

- 6

Sugars, added

- 0

Protein

94% 47

Cholesterol

43% 128

Sodium

44% 1047

Calcium

9% 89

Magnesium

32% 135

Potassium

23% 1058

Iron

35% 6

Zinc

28% 3

Phosphorus

88% 614

Vitamin A

29% 261

Vitamin C

28% 25

Thiamin (B1)

43% 1

Riboflavin (B2)

45% 1

Niacin (B3)

37% 6

Vitamin B6

69% 1

Folate equivalent (total)

32% 127

Folate (food)

- 127

Folic acid

- 0

Vitamin B12

476% 11

Vitamin D

65% 10

Vitamin E

20% 3

Vitamin K

35% 42
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