Monkfish with Mussels & Pancetta | Adelphia Seafood, Pennsylvania
Heat oil and butter in a large pan over medium heat.
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Cooking tools:
- Saute pan
- Stove
- Slotted spoon
- Serving bowl
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 1 pound Monkfish fillet
- 2 pounds Mussels
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic (minced)
- 14 1/2 oz. chopped tomatoes
- ½ cup dry white wine
- 4 oz. pancetta (sliced)
- ½ cup heavy cream
- juice of ½ lemon
- 2 tbsp parsley (chopped)
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