Monkfish and Mussels with Tarragon and Mustard Sauce

Ingredients

Contains: milk, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tsp curry powder
• ½ tsp salt
• 600g/1lb 5oz monkfish
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 50g/2oz unsalted butter
• ½ lemon
• 40g/1½oz shallots
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh tarragon
• ½ tsp saffron
• 200ml/7fl oz white wine
• 1.5kg/3lb 6oz mussels
• 110ml/4fl oz double cream
• 200ml/7fl oz hot fish stock
• 1 tsp wholegrain mustard
• 2 tbsp chopped fresh tarragon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the monkfish into bite-sized chunks and toss with the curry powder, the ½ tsp salt and black pepper. Set aside.

2. Scrub the mussels under cold running water and discard any that are cracked or stay open when tapped. Finely chop the shallots.

3. Heat the olive oil and some of the butter in a large lidded pan over medium heat. Add the shallots, bay leaf and thyme sprig and cook gently for 4 minutes until soft.

4. Add the saffron and white wine and bring to a simmer. Tip in the mussels, cover and cook 3 to 4 minutes, shaking the pan, until the shells open. Discard any that stay closed.

5. Lift the mussels into a bowl and cover to keep warm. Strain the cooking liquor through a fine sieve into a clean pan, add the hot fish stock and simmer for 5 minutes.

6. Heat the remaining butter in a frying pan over medium-high heat. Cook the monkfish 3 to 4 minutes, turning, until golden and it reaches 145°F (63°C) or the flesh is opaque and flakes.

7. Add the cream, wholegrain mustard, the sprig of fresh tarragon and the chopped tarragon to the stock pan. Simmer 3 to 4 minutes until slightly thickened, then remove the tarragon sprig.

8. Season the sauce with salt, black pepper and a squeeze of juice from the half lemon. Add the mussels and monkfish to warm through and serve.