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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

Description

Food Network Invites You To Try This Black Sea Bass And Mussels A La Nage Recipe.

Food Network