Pan seared Halibut, Mussels, Wine & Shallots

Halibut Mussels


  1. Sear halibut in a hot pan until golden brown remove from pan and place in an oven proof dish and roast at 185c for approximately 6 minutes.
  2. Place frying pan back on the heat and add the chopped shallots, glass of wine and the mussels and cover for 3 minutes.
  3. Drain off the mussels keeping the cooking liquor for the base of the sauce.
  4. Return Liquor back to the pan and add the double cream season with salt and reduce until it coats the back of a spoon.
  5. Remove mussels form shells and place in the centre of the plate, placing the halibut on top and poring the sauce round the outside garnish with some micro pea shoots & olive oil.

Serves 2 - 3

  • Jamie Jack, Head Chef, Hospitality Services, Heriot-Watt University


  • Olive oil
  • salt
  • 1 250ml glass white wine
  • 250ml of double cream
  • 2 banana shallots finely chopped
  • 4 fresh Halibut fillets (6oz)
  • 1kg Fresh Mussels
  • salt and freshly ground black pepper
  • knob of butter

All orders placed are subject to availability. If we do not have the fish in stock we may call you to offer an alternative species.
Unless someone is there to accept the order or not left a note to leave the delivery in a safe space the the order will be returned to the shop.