How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Mussels

Monkfish & Mussels Skewers (Serves 6)

Mussel Recipes, Main Dish Recipes, Monkfish Recipes

Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab, Lobster...)
Recipes for Cephalopods (Squid, cuttlefish, octopus...)
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
Cooking & Preparation Time:  40 minutes  

Starfish Rating:


12 streaky bacon rashers, rinded and halved
900 g (2 lb) monkfish, skinned, boned and cut into 2.5 cm (1 inch) cubes
36 frozen cooked mussels, thawed
25 g (1 oz) butter
60 ml (4 tbsp) chopped fresh parsley
finely grated rind and juice of 1 large lemon
4 garlic cloves, skinned and crushed
salt and pepper
shredded lettuce and lemon slices, to garnish
1. Roll the bacon rashers up neatly. Thread the cubed fish, mussels and bacon alternately on to 12 oiled skewers.

2. Melt the butter in a saucepan, remove from the heat, then add the parsley, lemon rind and juice and garlic. Season to taste. (Take care when adding salt as both the mussels and the bacon are naturally salty.)

3. Place the skewers on an oiled grill. Brush with the butter mixture, then grill under a moderate grill for 15 minutes. Turn the skewers frequently during cooking and brush with the butter mixture with each turn. Alternatively, cook over hot coals on a barbecue rack.

4. Arrange the hot skewers on a serving platter lined with shredded lettuce. Garnish with lemon slices and serve at once with any remaining flavoured butter and saffron rice, if liked.

Printer Friendly Version



Privacy Policy  |  Cookie Policy