Recipe: Cod with Pickled Mussels | Crab & Fava Sauce

Cod with Pickled Mussels | Crab & Fava Sauce

Serves 4



  • 4 5-ounce portions of a very large cod, filleted
  • 4 tablespoons butter
  • 1 lemon, peeled with no pith

Pickled Mussels


  • 2 pounds steamed mussels
  • 3 1/4 cups cider vinegar
  • 1 cup sugar
  • 2 cups Nobilo 2012 Icon Sauvignon Blanc
  • 10 peppercorns
  • 2 tablespoon salt
  • 4 stems tarragon
  • 6 bay leaves

Heat ingredients until sugar and salt are dissolved. Let cool to around 180 F. Adjust the sugar to your personal taste. Add mussels and store for at least 5 days.

Crab and Fava Sauce


  • 4 tablespoons crab meat
  • 7 3/4 cups blanched fava beans
  • 3 tablespoons liquid from the pickled mussels
  • 2 tablespoons 2012 Nobilo Icon Sauvignon Blanc
  • 1 tablespoons chopped chives
  • 1 tablespoons chopped cilantro
  • 1 mussel
  • 1 tablespoons salted butter

Chef ’s Tip: Adding herbs as you are serving maintains the bright flavors and colors.

Gently warm ingredients in a saucepan, adding butter last and mix in to incorporate without breaking the liquid and butter. Remove from the heat, add the herbs as you serve and mix through.

Fava Purée


  • 2 cups blanched warm favas
  • 1 cup hot heavy cream
  • 1/4 teaspoon xanthan (optional)
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Place all ingredients into a blender, except cream. Add cream slowly and purée on a very high speed to ensure the purée is as smooth and silky as possible.



  • Black mint
  • Dill
  • Bronze fennel
  • Fava flowers

Final Dish

Smear the fava purée at the base of the plate. Place the fish on top of that and carefully place the stack of crab/favas next to the fish. The mussels can go anywhere.

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