Mussel-Stuffed Flounder Fillets With Vegetables And Mussel Broth

• Ingredients for steamed mussels (see recipe)
• 16 mussels
• 2 8-ounce flounder fillets, split lengthwise
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 2 teaspoons olive oil
• 1 medium onion, peeled and cut into small dice
• 3 medium carrots, peeled and cut into small dice
• 2 large baking potatoes, peeled and very thinly sliced

1. Steam the mussels (see recipe).
2. Reserve the broth.
3. Remove the mussels from their shells and halve them if large.
4. Lay the flounder on a work surface, skin side up.
5. Season with 1 teaspoon salt and some pepper.
6. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll.
7. Set aside.
8. Heat the olive oil in a large saucepan over low heat.
9. Add the onion and carrots, and cook until softened, about 15 minutes.
10. Measure the mussel broth and add enough water to equal 1 1/2 cups.
11. Stir in 1 teaspoon salt.
12. Layer the potato slices over the onions and carrots, add the broth and bring to a boil.
13. Reduce to a simmer, cover and cook for 12 minutes.
14. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
15. Carefully place 1 flounder roll in each of 4 soup plates.
16. Divide the vegetables among the plates, arranging them around the fish.
17. Ladle the broth over and serve immediately.

ingredients, mussels, flounder, salt, freshly ground pepper, olive oil, onion, carrots, baking potatoes

Taken from cooking.nytimes.com/recipes/10960 (may not work)