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Three French-inspired recipes to cosy up your winter cooking - From a rich Café de Paris butter elevating perfectly seared ...

Transfer to a plate. In the same skillet over medium heat, warm remaining 2 tablespoons of oil. Sauté garlic for 2 minutes, then add white wine and simmer for 3 minutes until liquid reduces by half.

Remove the mussels as soon as they open and pick the meat out of the shell. Flip the fish and add a few spoons of the herb butter to the pan. Add the mussels and toss to coat in the butter.