Mussels and Scallops in Cream
From auntybea 17 years ago
- 10 minutes to make
- Serves 6
This is an elegant yet easy-to-make stew-soup to serve guests. You can get everything ready for it, but don't make it until about 15 minutes before you are going to serve it; otherwise the fish gets tough. Serve with crusty bread to dunk in that wicked cream sauce. Read more Excellent with wine or cold, cold beer! See less
Ingredients
- 2 1/2 lbs. fresh mussels shopping list
- 1/4 cup butter shopping list
- 1 large onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- juice of 1/2 fresh lemon shopping list
- 1 1/2 cups dry white wine shopping list
- 1 1/2 lbs. fresh scallops shopping list
- 2 cups whipping cream shopping list
- 1/2 cup fresh parsley, chopped shopping list
- freshly ground black pepper shopping list
How to make it
- Wash mussels in cold water, remove beards and discard any that are not tightly closed.
- In large, heavy saucepan, saute onion in butter until transparent. Add garlic, lemon juice and wine; bring to a boil. Add mussels, cover, reduce heat and steam for 2 to 3 minutes. Shells will open. Add scallops, cover and cook 2 to 3 minutes longer.
- Remove from heat and gradually add cream, stirring until well blended.
- Simmer over medium heat before serving. Ladle into shallow soup bowls. Garnish with parsley and pepper.
The Rating
Reviewed by 3 people-
I love mussles, when I can get them fresh, this recipe sounds fantastic!!
juliecake
in Bluffdale loved it
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what is not to love here?! this looks sooo yummy and super easy!
lexisone
in Albuquerque loved it
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My family and I found this recipe about 7 years ago and still to this day it is the best mussel recipe ever the only thing I recommend is doubling the broth because it's delicious and you will want more!
blhyson
in loved it
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