A great fish recipe to make yourself:
Sauté the chicory in a frying pan with a tiny bit of butter, season with pepper, salt, sugar and nutmeg and keep warm.
Season the scallops with salt and pepper and roast them in a frying pan for 3 minutes. Mix the fish stock with the beer, add butter and season if necessary.
Place the chicory in the center of the plate, surround it with the mussels and pour the sauce over it.
Serve immediately.
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