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Whiting with green beans, mussels & heirloom tomatoes


  • Heat a little oil in a pot and gently sauté the diced vegies until soft.
  • Add the mussels with the wine and saffron. Cover and gently cook until the mussels are ready, removing them as they open and discarding any that don’t. When ready, strain and keep some of the sauce and remove and discard the shells.
  • Heat a thin layer of oil in a heavy-bottomed pan and cook the fish, skin side down first, until opaque. Then turn over and briefly cook on the other side.
  • At the same time, blanch the beans in a pot of lightly salted boiling water. Drain well.
  • Gently toss the mussels with a little of the strained stock, the tomatoes, lemon juice, horseradish, a little oil, the basil and ground pepper. Taste for seasoning.
  • To serve, arrange the beans on individual plates, top with the fish and spoon the mussel mixture over.
  • Barry Davis – Montalto Vineyard, Yarra Valley


  • olive oil
  • 3 tbsp mixture of diced celery, onion & carrot
  • 600 gm mussels, scrubbed well & de-bearded
  • a good splash of dry white wine
  • a pinch of saffron threads
  • sea salt & freshly ground pepper
  • 8 whiting fillets
  • 16 green beans, topped & tailed
  • 6-8 Heirloom tomatoes, halved or quartered depending on size
  • ½ tspn fresh lemon juice
  • a pinch of grated fresh horseradish (or bottled horseradish)
  • 1 tbsp chopped fresh basil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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