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, and crushed |
1 1/2 cups dry white wine |
12 large shrimp - -- (21 to 25 count), -- peeled, deveined |
1/4 cup finely-chopped flat leaf parsley |
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Preparation / Directions:
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)
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