Mussel and scallop stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Mussels |
| 2½ | pounds | Scallops |
| ¼ | cup | Butter |
| 2 | smalls | Onions, finely chopped |
| 2 | larges | Cloves garlic, minced |
| Freshly ground pepper | ||
| 1½ | cup | Dry white wine |
| 1½ | cup | Whipping cream |
| ½ | cup | Chopped fresh parsley |
Directions
Scrub mussels well and remove any hairy beards. Discard any that are not tightly closed. Cut any large scallops in half.
In Dutch oven or large heavy saucepan, melt butter and cook onions and garlic until translucent and fragrant about 2 minutes. Sprinkle with pepper to taste. Add wine and bring to boil. Add mussels; cover, reduce heat to medium and steam for 2 minutes. Add scallops; cover and cook over medium-low heat for 2 to 3 minutes longer or until scallops are tender and mussels open. (Remove and discard any that don't open.) Meanwhile, in small saucepan, bring cream to boil; stir into stew. Spoon stew into tureen or large shallow soup bowls and sprinkle with parsley.
Makes 4 servings. Typed in MMFormat by chartlin@... Source: Canadian Living Magazine.
Posted to MM-Recipes Digest V4 #10 by chartlin@... on Mar 21, 1999