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Ingredients
24 mussels, scrubbed and debearded
1 cup chardonnay
2 tablespoons extra virgin olive oil
½ cup minced shallots
2 teaspoons minced fresh ginger
1 cup Arborio rice
4 cups hot fish stock, approximately
Salt and freshly ground white pepper
12 sea scallops, tough tendon removed, quartered
½ pound medium shrimp, shelled and deveined
1 tablespoon unsalted butter
1 tablespoon minced chives
Nutritional analysis per serving (4 servings)
54 grams carbs; 145 milligrams cholesterol; 562 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 4 grams fiber; 1400 milligrams sodium; 41 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place mussels in a saucepan with ½ cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
- Step 2
Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, ½ cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.
- Step 3
Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. Stir in shucked mussels, butter and chives. Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.
Private Notes
Comments
I neglected to use the ginger, somehow I didn't even see it in the recipe, but this dish was terrific. I sauteed the shrimp and scallops separately in butter and topped the finished rice with these, along with the pan scrapin's after I deglazed it with a little white wine and water. The missus was very happy....
A delicious and sophisticated recipe. Mark Bittman's homemade fish stock is quick to put together and a must for this dish. I've also substituted a small piece of a white fish for either the shrimp or scallops to make it a bit more friendly on the pocketbook.
When we go to the beach I always make some seafood dishes. I added this to the repertoire this time and we LOVED it! I wasn't able to find fish stock so I did one jar of clam juice with three cups of vegetable broth and it worked well. I realized while I was cooking that I forgot to bring ginger and dill. I'm sure that would add some depth of flavor but we didn't miss it. This recipe is a keeper!
I sauteed the seafood separately then added on top, otherwise followed the recipe and it turned out great.
Can I use a white wine other than Chardonnay and can I use frozen shrimp?
I think that any dryer white wine would work, and frozen shrimp should be fine but will probably take longer to cook. I would recommend thawing them in the fridge the day before.
I made this for a dinner party, where it was a unanimous hit. Even the notoriously picky eater got second helpings! The only modifications I made were for the fish stock. As others suggested, I used 1 cup clam juice and 3 cups chicken stock. I also seared the scallops first to give them some nice color. Would definitely make again.