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1
Bring a medium pot of water to a boil and season generously with salt.
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2
Add the fava beans and cook until tender, about 5 minutes.
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3
Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking.
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4
Peel off the black eyelets from the bean's shells.
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5
Squeeze and pop the beans from their shells.
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6
Transfer the beans to a bowl.
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7
Add the asparagus and peas to the water and cook until tender, about 4 minutes.
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8
Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain.
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9
Transfer the vegetables to the bowl of beans.
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10
Preheat the oven to 200 degrees F.
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11
Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots.
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12
Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet.
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13
Scatter the mussels over the top and pour in the vermouth and water.
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14
Cover the skillet and bring to a boil.
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15
Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice).
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16
Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.
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17
Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven.
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18
Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated.
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19
Whisk in the herbs.
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20
Divide the fish and mussels among 4 wide, shallow soup plates or bowls.
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21
Divide the broth and vegetables among the plates and serve immediately.
