Seared monkfish with mussels, fettuccine, curry and coriander from New Scottish Cookery: 160 New and Traditional Recipes Using the Best Produce from Scotland (page 49) by Nick Nairn

  • shallots
  • coriander leaves
  • double cream
  • fettuccine pasta
  • sunflower oil
  • button mushrooms
  • monkfish tails
  • live mussels
  • medium curry paste

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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