Sole fillets Normandy-style

Instructions

1. Steam the mussels open, covered, with half of the cider, shell them and strain the liquid.
2. Roll up the fillets, place them on the chopped shallot in a buttered dish, add the rest of the cider and the mussel liquid; bake for 12 min at 180°C.
3. Sauté the mushrooms in butter with a squeeze of lemon.
4. Collect the cooking juices and reduce by half with the cream until it coats a spoon.
5. Add the mussels, shrimp and mushrooms, pour over the fillets and serve.