Mussel Liquor

1⁄2 cup shallots, thinly sliced
2 cloves garlic, smashed
2 cups white wine
2 pinches saffron
2 pounds mussels, clean and de-bearded
1⁄2 pound unsalted butter, diced small

Striped Bass

1 pound kosher salt
1 tablespoon minced ginger
Zest of 3 limes
2 – 3 pound loin of striped bass, skin off and cleaned

Crispy Brussels Sprouts, Cabbage and Fresno Chilies

18 Brussels sprouts, cut into 1⁄4’s
1 head Savoy cabbage, cored and leaves separated
2 tablespoon madras curry powder
Kosher salt to season
1 tablespoon minced Fresno or jalapeño chilies


Prepare oven according to Mugnaini’s Low Roasting Environment, 450 – 550˚F.

Mussel Stock

In a medium pot combine the shallots, garlic, white wine, and saffron and reduce by 1/2. Add the mussels and cover tightly with a lid and steam for 8 minutes over low heat. Remove the lid and strain off the liquid through a fine mesh strainer into another pot. Bring the pot of mussel stock to a simmer and whisk in the butter until fully incorporated. Pour the liquid into a braising or roasting pan and set aside.

Brussels Sprouts and Cabbage

Using a knife cut the ribs out of the cabbage leaves and toss with the Brussels sprouts along with the curry powder and kosher salt. Allow to sit for 10 minutes on a baking tray. Slide into the center of the oven and slowly roast for 15 – 20 minutes. The cabbage and Brussels sprouts will slowly caramelize and get very crispy. When ready, remove from the oven and allow to cool, then toss gently with the minced chili and set aside.

Striped Bass

In a large bowl combine the salt, minced ginger, lime zest and mix together well. Lay the fish on a tray and cover with the salt, allow to sit in the salt for 20 minutes. Remove from the salt, rinse off and pat dry. Lay the fish in the braising pan or pot that is holding the mussel liquor. Slide into the oven and away from the fire and cook for 15 – 20 minutes or until the fish firms up and starts to lightly flake apart.

Remove from oven and set on top of counter or cooking range to rest. Remove the fish from pan and place in a deep serving platter, ladle the poaching liquid over the fish and then top the fish with the crispy Brussels sprouts and cabbage.