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1
Let's start on the butter for later.
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2
Melt the butter.
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3
Stir a liberal pinch of smoked salt (or non smoked sea salt if you can't find the smoked kind), a very finely chopped chili and plenty very finely chopped sage.
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4
Refrigerate.
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5
Now, go soak those mussels, take out broken, empty and bad ones.
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6
Rub them clean a bit too, in a sink full of cold water.
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7
Saute onions (in a Dutch oven), until glassy, add garlic, 1 chopped Chili without seeds.
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8
Add carrots, some parsley, some sage, saute few more minutes.
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9
Add wine (use about half a bottle, I used a decent Italian pinot grigio.
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10
Feel free to drink the rest), let simmer for a few minutes.
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11
Add passata, sumac, good dash of vinegar and pepper & salt tot taste.
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12
Add fruits de mer and tilapia and let simmer for 3-4 minutes.
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13
Add the mussels, without those broken and bad ones.
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14
Close the lid, let it simmer for about 5-6 minutes.
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15
In the mean time, rub that refrigerated butter all over the open side of a cut white roll and toss them under the grill of your oven for about 4 minutes, or until golden.
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16
Ladle a few loads of the Seafood mixture in a deep plate, add the grilled half rolls to the side, let it soak a little and sprinkle with parsley.
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17
Serve and enjoy!
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18
(Oh, time to use that other bottle of wine!)
