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
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes

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.
Have you tried the recipe?

Mussel and scallop soup

Add Comment

* Required information
1000
What is the opposite word of weak?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook