INGREDIENTS

INSTRUCTIONS

Scrub the mussels and rinse in cold water, discarding any with broken or
open shells. Place in a large saucepan with the wine or water and cook over
a high heat for 3-4 minutes, shaking the pan occasionally, until the
mussels open. Tip into a colander over a bowl to collect the cooking
liquid. Discard any mussels that remain closed.
Put the saffron in a small bowl and pour over 2-3tbsp of the hot stock.
Leave to infuse for 20 minutes.
Heat the oil in a large frying pan and fry the monkfish for 5 minutes.
Remove with a slotted spoon and set aside.
Add the onion, garlic and pimento strips to the pan and fry for 10 minutes
over a high heat. Add the tomatoes and fry for 5 minutes or until quite
thick.
Add the rice and stir until it's coated with the onion mixture. Return the
monkfish to the pan, then pour in the fish stock, the strained mussel
cooking liquid, the saffron and seasoning. Cook briskly for a few minutes
then lower the heat and cook for 15-20 minutes without stirring, until the
rice and fish are tender.
Remove most of the mussels from their shells, leaving a few in the shells.
Add the shelled mussels and peas to the rice. Stir and add more stock if
necessary.
Turn off the heat, cover with a tea towel and leave to stand for 3-4
minutes. Serve at once, garnished with the reserved mussels in shells,
lemon wedges and parsley.
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