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BuffaloSpree.com's Recipe of the week: Bronzini with Mussels, Scallion, and Tomato

Photos by Melissa and Nino Ocampo


Recipe provided by

Jennifer K. Marabella

(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Serves 4



4 bronzino fillets, tails attached
6 tablespoons olive oil
1 medium onion, diced
1 cup cherry tomatoes, halved
16 mussels, debearded​
1 cup dry white wine
1/2 cup seafood or fish stock
1/8 teaspoon crushed red pepper
Salt and pepper, to taste
2 bunches flat-leaf parsley, chopped
2 bunches scallion greens, sliced
2 tablespoons roasted garlic
1/2 cup canned tomato strips
1 tablespoon unsalted butter
10 basil leaves, torn
4 lemon wedges



Season fish fillets with salt and pepper. On the stovetop, heat a heavy skillet over medium-high heat. Coat the pan with olive oil until it is almost smoking. Add fish to the pan, flesh side down. Cook 2 to 3 minutes until golden and cooked through. Remove fish from the pan and place flesh side up on a warm platter. Return pan to heat and add onion, cherry tomatoes, and mussels. Deglaze with white wine. Add stock and cook until liquid is reduced by half. Add crushed red pepper, salt and pepper, half the parsley, and scallions. Stir in roasted garlic and tomato strips.

Continue to cook and stir the pan until all the mussels open and sauce begins to develop.

Add butter and remaining parsley. Stir, until butter melts. Pour mussels and sauce over each fillet. Top with basil and serve with lemon wedges.


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