Photo: Dana DeVolk
Ingredients
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- 1 medium monkfish tail on the bone or 2 fillets (200-250g each)
- 24 mussels
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Directions
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If the monkfish is on the bone cut it from the bone by cutting along it down the centre so that you have 2 fillets. Trim the fillets and carefully remove the tough membrane that covers them, cut them into medallions and flatten them slightly with the side of your knife. Scrub the mussels and pull off their beards, any of the mussels that are open and don't close when tapped sharply should be discarded.
Recipe sourced from
fandom