Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MUSSEL AND SCALLOP SOUP

Serves: 6

Ingredients

  • 2 pounds mussels
    2 cups white wine
    1 teaspoon shallots, chopped
    1 teaspoon saffron
    1 tablespoon chopped parsley
    2 cups chicken broth
    2 teaspoons butter
    2 teaspoons flour
    1 cup cream
    salt and white pepper to taste

    8 ounces scallops
    1 ounce butter
    1 teaspoon lemon juice

Preparation

  • Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
    Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
    In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
    Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
    Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
    Heat soup and serve hot.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Mussel and scallop soup

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer