Cod and Mussel Skillet with Leek-Cider Butter and Creamy Millet

Name: Cod and Mussel Skillet with Leek-Cider Butter and Creamy Millet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 21 oz skinless cod fillets; 1.75 lb fresh mussels; 1 cup millet; 2 cups fish stock or water; 1 1/2 cups leek; 1 cup dry cider; 3 tbsp unsalted butter; 2 tbsp olive oil; 2 cloves garlic; 1/3 cup heavy cream; 1 whole lemon; 3 tbsp fresh chives; 2 tsp Dijon mustard; 1 tsp black pepper; 1 tsp salt

An original seafood recipe featuring seared cod fillets and steamed mussels in a silky leek, cider, and butter sauce, served over creamy lemon-chive millet. Elegant yet approachable, with clean and comforting flavors.

20 minPrep

30 minCook

50 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g skinless cod fillets (cut en 4 porciones)
800 g fresh mussels (limpios and desbarbados)
180 g millet (enjuagado)
480 ml fish stock or water (for cocer the mijo)
180 g leek (solo the parte blanca and verde claro, sliced finas)
240 ml dry cider (alcohólica or without alcohol)
45 g unsalted butter (divided)
30 ml olive oil (divided)
10 g garlic (chopped fino)
80 ml heavy cream (for dar cremosidad al mijo)
1 unit lemon (zest fina and 2 tbsp/2 tbsp of juice, divided)
12 g fresh chives (chopped)
10 g Dijon mustard (for the sauce)
2 g black pepper (or to taste)
5 g salt (or to taste, usar with moderation por the mejillones and the bacalao)

Nutrition facts

per serving

490 kcal

Calories

42 g

Protein

27 g

Carbs

21 g

Fat

3 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFishMustardSulfites

Instructions

1
1. In a medium saucepan, bring the fish stock or water to a gentle boil. Add the millet and 1/2 teaspoon salt. Lower the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender.
2
2. While the millet cooks, pat the cod fillets dry with paper towels and season them with black pepper and a light pinch of salt. Keep chilled until ready to cook.
3
3. When the millet is ready, remove it from the heat and stir in the heavy cream, 15 g (1 tbsp) butter, 1 tablespoon (1 tbsp) lemon juice, half of the lemon zest, and half of the chives. Cover to keep warm.
4
4. Heat a large deep skillet over medium-high heat. Add 1 tablespoon (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add the cod and sear for 3 to 4 minutes on the first side.
5
5. Carefully turn the cod and cook for 2 to 3 minutes more, until just cooked through and flaky. If checking with a thermometer, the center should reach 63°C / 145°F. Transfer to a plate and keep warm.
6
6. In the same skillet, add the remaining 1 tablespoon (1 tbsp) olive oil, the leek, and the garlic. Cook for 3 to 4 minutes over medium heat until the leek is soft and fragrant, without browning too much.
7
7. Stir in the dry cider and Dijon mustard, scraping the bottom of the skillet to release the browned bits. Cook for 2 minutes over medium-high heat so it reduces slightly.
8
8. Add the mussels, cover the skillet, and cook for 4 to 6 minutes, shaking once halfway through, until the mussels open. Discard any that remain closed.
9
9. Add the remaining 15 g (1 tbsp) butter, the rest of the lemon zest, and 1 tablespoon (1 tbsp) lemon juice. Stir gently to emulsify the sauce. Taste and adjust with black pepper and, only if needed, a little more salt.
10
10. Return the cod to the skillet for 1 minute to warm it gently in the sauce without overcooking.
11
11. Spoon creamy millet onto each plate. Top with a cod fillet, divide the mussels around it, and spoon over the leek-cider butter sauce. Finish with the remaining chives.
12
12. If you want to keep the plates warm before serving, you can warm them in the oven at 80°C / 175°F for 5 minutes.

Chef tips

Buy very fresh mussels and cook them the same day. For the best cod texture, do not move the fish while it sears on the first side. If the sauce reduces too much, add 2 to 3 tablespoons of water or stock before returning the cod to the pan.

Substitutions

You can replace the millet with soft polenta or cooked white rice. Dry cider can be swapped for dry white wine, noting that sulfites will still be present. If you do not have chives, use chopped fresh parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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