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1
Put fillets on a flat surface.
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2
A thin line runs lengthwise down the center of each fillet.
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3
Run a sharp knife in the center to divide the fillets.
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4
Now you have 8 fillets.
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5
Trim off zucchini ends and, if you have a mandolin-like device that makes long strips, make long thin spaghetti-like pieces; if you have no such device, just slice the zucchini into thin rounds.
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6
Scrub the mussels and drain.
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7
Place them in a saucepan.
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8
Add the ginger, thyme, bay leaf and wine.
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9
Cover tightly and bring to a boil.
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10
Cook 30 seconds or until mussels open.
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11
Let cool.
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12
Remove meat from shell and set aside.
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13
Strain liquid and set aside.
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14
Place the carrots in a saucepan with water to cover and salt.
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15
Bring to a boil and simmer for 7 minutes or until tender.
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16
Drain.
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17
Keep warm.
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18
Roll fillets like small jelly rolls.
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19
Insert a toothpick to hold them together.
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20
Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter.
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21
Sprinkle shallots over bottom of the skillet and add salt and pepper.
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22
Arrange the rolls standing up and sprinkle with salt and pepper.
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23
Pour the mussel broth over the fish.
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24
Cover closely and bring to a boil.
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25
Simmer for about 3 minutes.
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26
Do not overcook.
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27
Remove the fillets and keep them warm.
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28
Strain the cooking liquid.
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29
Transfer the cooking liquid to a saucepan over medium high heat.
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30
Reduce the liquid to two-thirds.
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31
Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk.
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32
Add the zucchini and simmer for 10 seconds, stirring with a fork.
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33
Keep very hot.
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34
To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up.
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35
To each plate, add three carrots and a few mussels around the fillets.
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36
Pour over the broth and zucchini.
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37
Garnish with coriander sprigs.
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38
Serve hot.
