The bright ochre of mussels adds a dash of colour to the barbecue, and monkfish has a firm texture and a delicious flavour that lend themselves well to a simple cooking methoa Keep the skewers well brushed with butter while grilling to prevent them from drying out.
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.
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