Yield: 4 servings
Mussels, scrubbed – 8 oz.
Sprig fresh thyme – 1
Dry white wine- 1/4 cup
Olive oil, divided use – 2 Tbsp.
Carrot, diced – 1
Small leek, diced – 1
Small celery stalk, diced – 1
Bay leaf – 1
Curry powder, divided use – 2 tsp.
Saffron strands – pinch
Dry vermouth – 1 1/4 cups
Fish stock – 1 1/4 cups
Heavy cream – 1 1/4 cups
Baby leaf spinach, shredded – 1 cup
Sea salt and freshly ground black pepper – to taste
Monkfish fillets – 1 lb.
- Heat large pan until very hot; add mussels, thyme and wine. Cover and cook until mussels open. Remove mussels and discard shells. Strain liquid; reserve.
- Heat 1 Tbsp. olive oil in pan; sauté carrot, leek and celery until softened. Add bay leaf, 1 tsp. curry and saffron; sauté and add vermouth. Reduce to syrupy consistency. Add stock and mussel liquid and reduce by half. Stir in cream and simmer 5 minutes. Remove bay leaf.
- Stir in spinach and mussels; season with salt and pepper.
- Dust monkfish with remaining curry and salt. Heat remaining oil, adding more if needed, and sear fish golden brown, about 3 to 4 minutes per side.
- Divide sauce of mussels and spinach among four shallow bowls and top with a fillet.