Pan Roasted Cod With Chanterelles
Ingredients
- 3/4 cup of bottled clam juice
- 2 large tomatoes, seeded and chopped
- 1/4 cup of fresh-squeezed lime juice
- 2 tablespoons of hot sauce
- 1 tablespoon of tomato paste
- 1 pound of Prince Edward mussels, scrubbed and debearded
- 2 1/2 tablespoons of butter, cut into small cubes
- 1/2 cup of chopped cilantro
- salt and pepper, to taste
- 1/2 cup of sliced green onions
- fresh, crusty bread to serve
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