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BBC Monkfish with Curried Mussels recipe (Fish)

Yield: 4 servings

500 g tail monkfish
250 g Mussels
2   Sprigs Thyme
2   Bay leaves
150 ml dry white wine
1   carrot
1   small sliced leek
1   small sliced stick celery
1 teaspoon curry powder
2 teaspoons saffron strands
4 teaspoons mild curry powder mixed with 4 tspn salt
300 g baby spinach
150 g double cream
some   chopped Handful Coriander
some   butter
some   olive oil

Posted by MollyDD on Mar 3, 2011


Clean the tails and cut each one in half. Heat a pan until hot, add the mussels, one sprig of thyme, bay leaf and wine. Cover the pan and cook for approximately 30 seconds until all the mussels have opened. Strain off and reserve the juices. Remove the mussels from their shells and set aside. Saute the vegetables until soft together with 1 teaspoon curry powder, the saffron and rest of the thyme. Add the strained mussel stock and allow to reduce. Dust the monkfish with the curry powder/salt mix. Allow the water to be drawn out before patting the fillets dry. Fry in hot olive oil for 3-4 minutes until golden brown. Meanwhile gently wilt the spinach leaves in a warm pan with a knob of butter, approximately 1-2 minutes. Add the mussels to the vegetables. Allow to warm through then add the cream and bring back to the boil. Finally mix in the coriander and divide into warm serving bowls. Arrange a delicate bed of spinach on top of the mussels, thickly slice the monkfish and place on top.

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