Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    prince edward island mussels -- bearded, scrubbed
   1 1/2  pounds        boneless -- skinless monkfish
                        -- fillet
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           flour -- for dredging
   6      tablespoons   extra-virgin olive oil
   1                    spanish onion -- chopped 1/4" dice
   4                    garlic cloves -- peeled, sliced thin
   1      teaspoon      saffron threads
   2      cups          peeled -- seeded, chopped
                        -- tomatoes
     1/2  cup           almonds -- finely chopped,
                        and crushed
   1 1/2  cups          dry white wine
  12                    shrimp - -- (21 to 25 count),
                        -- peeled, deveined
     1/4  cup           finely-chopped flat leaf parsley

Preparation:

Place mussels into a 4-quart saucepan with 1/4 cup of water. Place over high heat, cover and cook until all the mussels are opened, about 3 to 4 minutes. Discard any unopened mussels. Remove saucepan from heat, strain liquid and reserve. Shuck mussels carefully from shells and set aside. Cut monkfish into 3/4-inch thick medallions, season with salt and pepper and dredge in flour. Heat oil in a 12- to 14-inch sauté pan over medium-high heat until smoking. Cook monkfish medallions until light golden brown on both sides (only 3 to 4 at a time), about 5 to 6 minutes, and remove to a plate. Add onion, garlic, and saffron and cook until soft and light golden brown, about 8 to 10 minutes. Add tomatoes, crushed almonds, wine and monkfish pieces and bring to a boil. Season with salt and pepper. Add shucked mussels and shrimp and simmer until shrimp are cooked, about 5 to 6 minutes. Add parsley and serve immediately. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B13)