Madras Mussels with Monkfish & Wild Garlic

This dish always makes me think of a large group of pals getting together, eating with their hands and slurping a tasty broth that warms your cockles on those warm but windy West of Ireland days. This can be served all fancy, or if you’re like me and you’ve got lots of guests in the summer, you can make this in large batches and serve it with garlic bread, burnt lemons, homemade mayo  and a token green salad. Pop it in a large pot or a roasting tray and let everyone go for it. When the wild garlic is gone for the season, it’s also unbelievable with heirloom tomatoes and rainbow chard.

Instructions

1.	Make your Madras butter by mixing everything together thoroughly.
2.	Set aside 3 tablespoons, then wrap the rest in parchment paper, form it into a log and twist the ends together like a Christmas cracker. Pop it in your freezer to use all during BBQ season.
3.	Rinse the mussels under cold running water and pull off any beards. If any are open, give them a gentle tap on the countertop. If they close, they’re good to eat. If they stay open, throw them away.
4.	Trim the monkfish tails into portions for each person. Depending on the tail, this could mean simply cutting it in half. For bigger tails, you might need to cut the tail lengthways, then cut again into halves or quarters.
5.	Heat the oil in a large frying pan on a high heat. Add the monkfish, then leave it alone and let it cook for 3-4 minutes.
6.	Turn the fish over and cook for 3-4 minutes more.
7.	Add the plain salted butter and let it melt, then baste the fish with the foaming butter for another minute or two.
8.	Poke the middle of the fish: you’re looking for a bouncy but firm texture. Once it’s cooked through, remove the pan from the heat and set aside while you cook the mussels.
9.	Pour the chicken stock into a large pot on a high heat and add the 3 tablespoons of Madras butter.
10.	When the butter has melted, season with salt to taste.
11.	Once you’re happy with the flavour of this buttery stock, add your mussels and cover the pot with a lid.
12.	Cook for 3 minutes, until all the mussels have fully opened. Discard any that are still closed. Never force a shell open if it’s still closed after cooking – it’s nature’s way of saying, ‘Hey pal, don’t eat me!’
13.	Add your wild garlic and herbs to the pot and kill the heat.
14.	Allow the wild garlic to wilt in the hot stock.
15.	Serve a generous portion of mussels and stock for each person.
16.	Nestle a piece of monkfish into each bowl of mussels and add a dollop of mayo to each piece of fish.