Monkfish with Curried Mussels

1. Trim the monkfish fillets if necessary, removing any grey membrane. Heat the oven to 180C/Gas 4.
2. Heat a large saucepan until hot, then add the mussels, a couple of thyme sprigs, the bay leaves, and white wine. Cover for about 3-4 minutes, shaking once or twice only, until the mussels have opened. Strain & reserve the juices. Remove the mussels from their shells and set aside (discarding any unopened ones).
3. Saute the vegatables in 1 tbsp olive oil until soft. Sprinkle with 1 tsp curry powder & the saffron. Add a thyme sprig, tip in the mussel juice and simmer until reduced by half.
4. Meanwhile, mix the remaining 4 tsp curry powder with 1 tsp salt. Pat the monkfish tails dry and dust (not coat) with the curry/salt mix. Heat 2 tbsp olive oil in an oven proof frying pan and fry the the monkfish fillets for 2-3 minutes until golden brown. Transfer the pan (or move to baking tray) to finish off (the fish is ready when it feels just firm).
5. Wilt the spinach gently in a warm pan with a knob of butter for about 1-2 mintues while the fish is in the oven. At the same time, pour the cream into the sauteed veggies, and bring to a gentle simmer. Add the mussels to warm through, then finally mix in the chives and season to taste.
6. Divide the spinach among warm plates and spoon over the creamy mussel mixture. Thickly slice the monkfish and arrange on top.