FISH AND MUSSELS CANNELLONI by JORGE
-16 sheets of cannelloni .
-200 g. of clean monkfish.
-100 g. of peeled shrimp.
-1 garlic clove.
-1 glass of white wine.
-1/4 l of béchamel.
•For de sauce velouté:
-Cooking juices of the mussels.
•For de cream of vegetables:
Boil the cannelloni in boiling salted water. Drain and reserve. Open de mussels by cutting in a casserole with white wine.
Separate the meat from the shell and reserve the strained broth. Chop finely tomato, onion and garlic. Wet it with a little oil in a casserole.
When poached, add the monkfish, cut into small cubes, chopped shrimp and dip it all few minutes.
Put salt to taste and blend with mechamel to make the filling.
Add a half of the mussels. With the cooking juices you reservered prepare a velouté: a spoonful of flour wet in oil and add the stock slowly and stirring continuously.
Prepare the cram of vegetables boil water with oil and salt the beans and the chard , clean and chop, with peel potatoes. Next crushed, fill the cannelloni and prepare them in a bowl.
Garnish with the mussels and serve.
And listen to the song about cockles and mussels: