Mussels cooked in beer with deep-fried monkfish

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the monkfish cheeks

  • 200g/7oz plain flour, plus 1 tbsp for dusting
  • 2 tsp fresh yeast
  • 200ml/7fl oz wheat beer
  • 125ml/4fl oz sparkling water
  • 3 monkfish cheeks, cut into 3cm pieces

For the mussels

  • 1kg/2lb 4oz mussels, scrubbed and debearded
  • 2 tbsp vegetable oil
  • 1 banana shallot, finely chopped
  • 1 tsp coriander seeds
  • 1 lemongrass stick, finely chopped
  • 2 lime leaves
  • 1 x 500ml bottle wheat beer
  • 100ml/3½fl oz double cream
  • 1 bunch chervil, finely chopped
  • 1 lime, juice only
  • salt and freshly ground black pepper
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