1 In a large saucepan pour your Chablis, the minced shallot, and cream (20cl (0.8 cup)), salt and pepper. Bring to a boil for 3 minutes and add your mussels, cover and cook for 2 minutes (just until they open).
2 Drain the liquid through a strainer, then shell your mussels and set them aside.
3 Pour your liquid back into the saucepan then add your mushrooms to cook (approximately 5 minutes), add a little cream (10cl (0.4 cup)) then place your monkfish medallions in it (cooking 5 minutes) and when cooked add your scallops and mussels for just one boil.
4 Using a strainer recover your fish and mushrooms and reduce half of your cooking liquid. Then add your frozen peas (1 minute of boiling) and your pinch of curry or saffron. Adjust seasoning then reheat your fish and mushrooms in it.
Plate in beautiful deep dishes, in the middle your slice of monkfish then place on top a half scallop and 1 mussel, pour a little sauce on top then arrange the rest of your ingredients around it.
Taste, presentation and color for this lovely festive dish!
of course if in addition you have a few langoustine medallions (smiles)
this recipe was tested and successful with the Chablis wines from the Domaine de L'Erable of our friends in Chassignelles
a crisp petit Chablis and a 2009 Chablis at its peak.
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