Cod mussels and aioli |

Cod mussels and aioli |
Cod mussels and aioli |

Photo © Magali Walkowicz and Thomas Guarinoni

Preparation : 15 mins
Refrigeration : 2 hours
Rest : 10 minutes
Cooking : 6 mins

Ingredients for 4 persons

  • 2 cloves garlic
  • A few sprigs of parsley
  • 80 mL dry white wine
  • 2 dozen mussels
  • 120 g mayonnaise
  • 2 tbsp. to c. lemon juice
  • Cayenne pepper
  • 4 cod fillets (without their skin, 170 g each)
  • 1 C. to s. vegetable oil
  • Salt and freshly ground black pepper


Peel and chop the garlic cloves. Chop the parsley.

Bring the white wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat for about 3 minutes, shaking the pan occasionally, until they open. Remove the mussels using a slotted spoon and reserve the cooking juices in a large bowl.

Once the mussels have cooled slightly, peel them and set aside.

Gently pour the mussel juice into a saucepan, being careful not to pour out any sand deposits that might have formed at the bottom of the salad bowl.

Prepare the aioli. In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice. Season with cayenne pepper, salt and pepper. Reserve.

Heat the vegetable oil in a large skillet. Season the cod with salt and a few turns of freshly ground black pepper. Cook the cod fillets over medium heat for about 4 minutes on each side until lightly browned.

Bring the mussel juice to the boil and remove from the heat. Incorporate the mayonnaise, whisking well, then add the peeled mussels.

Place the cod fillets in 4 deep plates and distribute the mussels on each. Top with aioli sauce and serve immediately.

Macros for one serving
Carbohydrates: 7.4 g || Fiber: 0.1g || Net Carbs: 7.3g || Protein: 43.8 g || Lipids: 28.7 g

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