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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 T Extra-virgin olive oil
1 Spanish onion, chopped 1/4"
dice
4 Garlic cloves, peeled
sliced thin
1 t 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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