Side Pannel
Mussel And Scallop Stew
Mussel And Scallop Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Stews
Ingredients List
- 2 1/2 lb Mussels
- 2 1/2 lb Scallops
- 1/4 c Butter
- 2 sm Onions, finely chopped
- 2 lg Cloves garlic, minced
- Freshly ground pepper
- 1 1/2 c Dry white wine
- 1 1/2 c Whipping cream
- 1/2 c 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.)
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.)
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