1/2 c. julienne-cut celery
1/2 c. julienne-cut carrots
1/2 c. julienne-cut zucchini
1 c. water (reserved from cooking vegetables)
1 c. dry white wine
1/2 c. finely sliced leeks or scallions
4 doz. mussels
2 lb. haddock or cod
1/2 c. skim milk
1/4 c. oat bran
1/4 tsp. nutmeg
Pepper & paprika to taste
2 tbsp. chopped fresh parsley
1/4 c. cholesterol-free butter

Cook the vegetables in a large saucepan in water to cover until tender but still firm. Drain, reserving 1 cup of water. Set the vegetables aside. Bring the water, wine and chopped leeks to a simmer. Scrub and debeard the mussels and add to the leeks. Cover and steam. Continue to steam for 5 minutes after the mussels have opened. Remove about half from their shells and reserve the rest, keeping warm for garnish.

Strain the liquid from the steaming mussels into a large skillet and add the fish. Cover and gently simmer for 8-10 minutes, until the fish flakes easily. Transfer to an ovenproof platter and keep warm. Reduce the liquid quickly to 1/2 cup. Add the skim milk, oat bran, seasonings and butter in small pieces, whisking constantly. Add the shelled mussels and parsley and heat through. Pour the sauce over the fish, top with the vegetables, and garnish with the remaining mussels. Serves 8.