| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Spanish | Med02 | 4 | servings |
INGREDIENTS
| 20 | Prince Edward Island mussels; bearded, scrubbed | |
| 1 1/2 | lb | Boneless; skinless monkfish fillet |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Flour; for dredging |
| 6 | tb | Extra-virgin olive oil |
| 1 | Spanish onion; chopped 1/4" dice | |
| 4 | Garlic cloves; peeled, sliced thin | |
| 1 | ts | Saffron threads |
| 2 | c | Peeled; seeded, chopped tomatoes |
| 1/2 | c | Almonds; finely chopped, |
| And crushed | ||
| 1 1/2 | c | Dry white wine |
| 12 | Shrimp – (21 to 25 count); peeled, deveined | |
| 1/4 | c | Finely-chopped flat leaf parsley |
INSTRUCTIONS
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 saute 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. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B13 broadcast 06-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-23-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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