MUSSELS AND SCALLOPS IN CREAM

By Sube

Ingredients

• 2-1/2 lbs. mussels (fresh)
• 1/4 cup butter
• 1 large onion, chopped
• 3 clovdes garlic, minced
• Juice of 1/2 lemon
• 1-1/2 cups dry white wine
• 1-1/2 lbs. scallops
• 2 cups whipping cream
• 1/2 cup fresh parsley, chopped
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Wash mussels in cold water, remove beards (one should always shave for company), 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 oin medium heat before serving. Ladle into shallow soup bowls. Garnish with parsley and pepper.