Serves: 4
Cook Technique: Steamed
Difficulty: Medium
Total time: 30 minutes
Source: NYT Cooking

Ingredients

• cooking spray
• 2 pounds haddock fillets
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 tablespoon butter, cut in small pieces
• 1 lemon, cut into wedges

Instructions

1. In a large (6 quart) casserole or soup pot over medium-high heat, combine olive oil and bay leaves. Heat for 1 minute, then add garlic, onion and red bell pepper. Saute vegetables until tender, about 5 minutes. Add tomatoes, sausage and wine. Simmer for 5 minutes.
2. Add mussels. Cover and steam until mussels open, about 5 minutes. Remove mussels to serving bowls. Return pot to medium heat, and add parsley, cilantro and black pepper to taste. Spoon sauce over mussels, and serve immediately.