Ingredients:
| 20 |
medium |
prince edward island mussels -- bearded, scrubbed |
| 1 1/2 |
pounds |
boneless -- skinless monkfish fillet |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
| 1/2 |
cup |
flour -- for dredging |
| 6 |
tablespoons |
extra-virgin olive oil |
| 1 |
medium |
spanish onion -- chopped 1/4 inch dice |
| 4 |
cloves |
garlic -- peeled, sliced thin |
| 1 |
teaspoon |
saffron threads |
| 2 |
cups |
tomatoes peeled -- seeded, chopped |
| 1/2 |
cup |
almonds -- finely chopped, |
| 1 1/2 |
cups |
dry white wine |
| 12 |
large |
shrimp - -- (21 to 25 count), |
| 1/4 |
cup |
finely-chopped flat leaf parsley |
|
Preparation:
Place mussels into a 4-quart saucepan with 1/4 cup of water. Place over high heat, cover and cook until all the mussels are opened, about 3 to 4 minutes. Discard any unopened mussels. Remove saucepan from heat, strain liquid and reserve.
Shuck mussels carefully from shells and set aside. Cut monkfish into 3/4-inch thick medallions, season with salt and pepper and dredge in flour.
Heat oil in a 12- to 14-inch sauté pan over medium-high heat until smoking. Cook monkfish medallions until light golden brown on both sides (only 3 to 4 at a time), about 5 to 6 minutes, and remove to a plate. Add onion, garlic, and saffron and cook until soft and light golden brown, about 8 to 10 minutes. Add tomatoes, crushed almonds, wine and monkfish pieces and bring to a boil. Season with salt and pepper. Add shucked mussels and shrimp and simmer until shrimp are cooked, about 5 to 6 minutes. Add parsley and serve immediately.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B13) |
