One-pan mussels with white fish and samphire

Telegraph

08-07-2025

You can use any fish fillet you like for this dish, but firmer types work best – think monkfish, gurnard, brill or even turbot if you're feeling fancy. I sometimes use ray cheeks, too, or cod cheeks, which also have a firm meaty texture.
Overview
Prep time
10 mins
Cook time
5 mins
Serves
2 (or 4 as a light main)
Ingredients
500-600g firm white fish fillets (such as monkfish, gurnard or turbot), skin removed and cut into approx 60-70g chunks
olive oil, for frying
500g mussels, well cleaned
175ml any white wine or cider
2 tbsp chopped parsley
100g samphire, trimmed
freshly warmed bread, to serve (optional)