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1. Line a well-buttered pie dish with very thinly sliced onions; put in a thick sole which has been cleaned and skinned, season well and barely cover the fish with dry white wine or cider.
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2. Bake in a moderate oven (350°F) for 30 minutes.
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3. Drain off the liquor and keep the fish hot. Use the liquor to make a good sauce of coating consistency.
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4. Arrange over the sole at least a dozen prepared mussels, oysters and mushrooms.
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5. Cover with the sauce and return the dish to the oven to heat through for another 15 minutes.
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6. Garnish with croutons of fried bread
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TIP:
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Crayfish, lobster or prawns, cut into suitable sized pieces may be substituted for the mussels.
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