SEA URCHINS (Paul Martin)

By Montrealer

Fish

Ingredients

• 1 . Sauté onion and garlic in butter.
• 2 . Add parsley, salt, pepper and wine.
• 3 . Boil 5 minutes.
• 4 . Add washed mussels and steam 10 minutes.
• 5 . Take mussels out and keep warm.
• 6 . Make a bechamelle (white sauce) with the strained bouillon.
• 7 . Cook stirring until thickens (a few minutes), add cream and lemon juice.
• 8 . Pour over mussels.
• 9 . Serve with fries.

Preparation

Step 1

1. Heat olive oil and sauté scallops 2 minutes.
2. Season with salt and pepper and add shrimps and cook for another 2 minutes.
3. Take seafood out and add a little more olive oil and then sauté remaining ingredients for another 3 minutes.
4. Add chicken bouillon and season to taste.
5. Add seafood and keep warm.
6. Serve with rice or noodles