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Ingredients
1 cup medium-dry or fruity white wine
2 pounds mussels, scrubbed and debearded
1 tablespoon unsalted butter, or more to taste
1 large onion, sliced thin
1 bulb fennel, sliced thin
3 shallots, sliced thin
12 jumbo shrimp, peeled and deveined
1 pound bay scallops
¼ cup amontillado sherry
½ cup heavy cream
Salt and freshly ground white pepper
A few drops lemon juice
1 tablespoon minced chives
Nutritional analysis per serving (4 servings)
26 grams carbs; 156 milligrams cholesterol; 516 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 3 grams fiber; 1220 milligrams sodium; 45 grams protein; 5 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 ½ cup wine in a 3-quart saucepan, and bring to a boil. Add the mussels, cover and cook over medium heat until the mussels open, about 10 minutes. Use a slotted spoon to remove the mussels to a bowl. Strain the cooking liquid through a very fine strainer into a 2-cup measure. Add enough water to make 1 ½ cups, and set aside.
- Step 2
Rinse any grit out of the saucepan. Place it over medium heat to dry it; then, add the butter. Add the onion, fennel and shallots, and saute, stirring from time to time, until they are tender but not brown.
- Step 3
Add the remaining wine, and cook over high heat until nearly all the wine evaporates. Add the mussel liquid. Bring to a boil, and add the shrimp. Cover, and cook about 5 minutes, until the shrimp are not quite completely pink. Stir in the scallops, cover and cook about 3 minutes. Add the mussels in their shells, cover and cook 2 minutes longer, until the mussels are reheated and the other seafood is cooked.
- Step 4
Using a slotted spoon, transfer the seafood, onions and fennel to a large, warmed, shallow serving bowl. Cover the bowl.
- Step 5
Bring the contents of the saucepan to a boil, add the sherry and cream and cook briskly for 5 minutes or so, until the liquid has reduced and thickened somewhat. Season to taste with salt and pepper, and add the lemon juice. Swirl in a little additional butter if desired. Pour the sauce over the seafood, sprinkle with chives and serve.
Private Notes
Comments
This is a great recipe to play around with, though it's fine as is. Added chunks of cod, thick-sliced carrot, some strands of saffron, tarragon, tbsp tomato paste and some chilli flakes for some bite.
Essentially, I used this recipe as inspiration, omitting the mussels and adding a piece of haddock, adding a carrot, minced parsley instead of chives. Also added two generous tablespoons of puréed tomatoes before putting in the shrimp. It was delicious.
Essentially, I used this recipe as inspiration, omitting the mussels and adding a piece of haddock, adding a carrot, minced parsley instead of chives. Also added two generous tablespoons of puréed tomatoes before putting in the shrimp. It was delicious.
This is a great recipe to play around with, though it's fine as is. Added chunks of cod, thick-sliced carrot, some strands of saffron, tarragon, tbsp tomato paste and some chilli flakes for some bite.
This sauce is beyond delicious!