Steam the mussels and
separate the flesh from the shells.
Prepare the sauce and
casserole in a casserole dish.
Golden the onion in
olive oil, add the garlic and a pinch of thyme.
Add the tomato, finely
chopped, and the nutmeg and let everything reduce on a low heat to a
third of its initial volume.
Then add the hake and
,5 minutes later, the mussels along with the finely chopped almonds.
Stir everything well
and leave it to finish cooking, stirring every now and then.