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BRODETTINO DI
COZZE E ROSPO ALL’AGLIO E OLIO
(LITTLE STEW OF MUSSELS & MONKFISH WITH GARLIC & Filippo Berio® Olive Oil)

Ingredients
2 pounds mussels, scrubbed and debearded
1 tablespoon all-purpose flour
¼ cup Filippo Berio® Olive Oil
4 cloves garlic, 1 peeled and smashed, and 3 peeled and coarsely chopped
1 sprig fresh parsley
1 small diavoletto (dried Italian hot red pepper), optional
1 sprig fresh rosemary
1 bay leaf
1 sprig fresh thyme
2 pounds skinless monkfish fillet, cut into 2-inch cubes
¾ cup dry white wine
1 tablespoon minced fresh parsley

Instructions
In a bowl, place the mussels, add the flour, and cover with water. Let stand 15-20 minutes. This will make the mussels spit out residuals of sand. When ready to cook, scrub and rinse the mussels well and debeard them. Set aside.

In a large skillet, heat the Filippo Berio® Olive Oil over medium heat. Add the smashed garlic clove, the parsley sprig and diavoletto, if used. Let their flavor explode, so to speak, then remove the garlic and parsley. Stir in the rosemary, the chopped garlic, bay leaf and thyme, stir and add the monkfish. Cook over high heat, turning the fish often, until slightly colored, about 10 minutes. Add the wine, cover the skillet, and cook over low heat at a simmer until the fish is almost done, about 10-15 minutes. Remove the lid. If you have too much liquid, boil to reduce a little. At the end this dish should be a little soupy. Add the mussels and cook, covered, until all the mussels have opened, about 5 minutes. Sprinkle with the minced parsley and serve in pasta bowls.

Makes eight servings.