Free Recipe Mussel And Scallop Stew
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Mussel And Scallop Stew Recipe
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
Mussel And Scallop Stew Preparation
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@hotmail.com Source: Canadian Living Magazine. Posted to MM-Recipes Digest V4 #10 by chartlin@hotmail.com on Mar 21, 1999
Cooking Temperature:
Recipe Serves: 4
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