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Mussels & scallops in a creamy sauce with a trio of green vegies


  • Reduce the stock and cream in a wok (or large heavy-bottomed pot) by about half.
  • Then add the mussels with a little ground pepper. Cover and cook, removing the mussels as they open and discarding any that don’t. When cool enough to handle, remove the top shells.
  • Blanch the asparagus, beans and peas in a pot of lightly salted, boiling water until crisp-tender. Drain well and then add to the sauce.
  • Return the mussels in the half shell to the wok and taste the sauce for seasoning.
  • At the same time, quickly sear the scallops on a preheated lightly oiled ridged grill (or BBQ).
  • Stir the parsley through the sauce and serve on one large plate (or individual plates) with the scallops arranged on top and plenty of good crusty bread on the side.


  • 1 cup low-salt chicken or fish stock
  • 1 cup cream
  • 1 kg mussels sea salt & freshly ground pepper
  • 1 bunch asparagus, tips only
  • 12 baby green beans, topped, tailed & halved crossways
  • ½ cup frozen peas (thawed)
  • 8 scallops, removed from shells
  • olive oil
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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