Sole au Vin Blanc - Sea Bass Fillet with Prawn, Mussels and Mushroom

I found this recipe in SAVEUR - a gourmet wine, food and travel magazine at saveur.com for my French Food Week in November 2016. The magazine had aadpted this shellfish-sauced dish from artist Henri de Toulouse-Lautrec's The Art of Cuisine. The original dish was made from Dover Sole, but as any fish fillet can be used, I used Sea Bass and it turned out delicious! I had never seen mussels in the Indian market but for the first time, I was able to get them in Chennai and I was so excited to make this dish! The recipe can be found at 

https://www.saveur.com/article/recipes/sole-au-vin-blanc-sole-with-mushrooms-and-shellfish/

Serves - 2

Ingredients

• 8 tbsp unsalted butter
• 3 tbsp bread crumbs
• 1 tbsp minced parsley
• 2 (175 g) skinless fillets (I used Sea bass)
• Salt and freshly ground black pepper, to taste
• 4 oz. white button mushrooms, sliced
• ¼ cup dry white wine
• 175 g small shrimp, peeled and deveined, tails removed
• 8 mussels, scrubbed

Preparation

• Melt 1 tbsp butter in a 12″ skillet over medium heat; cook bread crumbs until golden, 1–2 minutes. Transfer to a bowl; stir in parsley. 
• Add 3 tbsp. butter to skillet; melt over medium-high heat. Season sole with salt and pepper; cook, flipping once, until cooked through, 4–6 minutes; transfer to 2 plates and keep warm.
• Add remaining butter and the mushrooms to skillet; cook until golden, 5–7 minutes. Add wine, shrimp, mussels, salt, and pepper; cook, covered, until shells open, 2–4 minutes. 
• Spoon mixture over sole; garnish with reserved bread crumb mixture.