1 small bunch fresh chervil, finely chopped
1 small red chilli, seeds removed, finely chopped
2 courgettes, sliced lengthways into ribbons with a vegetable peeler
1 garlic clove, thinly sliced
50g/2oz root ginger, peeled, finely grated
1 lemongrass stalk, cut in half, bruised
1 lime, zest only
salt and freshly ground black pepper
3 tbsp olive oil
pinch saffron strands
50g/2oz butter
150ml/5fl oz whipping cream
500g/1lb monkfish tail
200g/7oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)