Ask your fishmonger to skin the monkfish and to break the main back bone with a knife. Dry the monkfish and lard it with a few slivers of garlic, season with salt all over, lay in an ovenproof dish and set aside. When ready to cook, place a few slices of lemon on the fish, add 1/3 of the oil and bake in a hot oven (450 F). Discard the excess water from the fish, add the remaining oil and the juice of a lemon. Baste regularly. A few minutes before serving, surround the monkfish with the mussels until they open up. Serve immediately to prevent the mussels from drying out.
