Grilled Monkfish Tail, Borlotti, Mussels, Chilli and Gremolata Recipe

Ingredients

• 2 tbsp of fresh parsley, finely chopped
• 1 tbsp of fresh marjoram, finely chopped, or use fresh oregano
• 2 tbsp of fresh basil, finely chopped
• 1 garlic clove, finely chopped
• 1 shallot, peeled and finely chopped
• 1/2 lemon, zested and juiced
• 50ml of extra virgin olive oil
• freshly ground black pepper
• sea salt
• 2 dashes of extra virgin olive oil
• 1 banana shallot, peeled and finely chopped
• 2 bay leaves
• 200g of live mussels, washed and de-bearded
• 150ml of white wine
• 400g of tinned borlotti beans, drained and rinsed
• 50g of unsalted butter
• 1 red chilli, deseeded and finely chopped
• 1/2 lemon, for squeezing
• 2 tbsp of fresh basil, torn
• 4 monkfish tails, 200g each, membrane removed and scored lengthwise down to the bone
• extra virgin olive oil
• 1 handful of basil leaves, roughly torn