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

Method

  • 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.

Ingredients

  • 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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm