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Mussel And Scallop Stew

shellfish, stews

2 1/2 pounds mussels in the shell
2 pounds scallops
1/4 cup butter
2 small onions; finely chopped2
2 large cloves garlic; minced
pepper
1 1/2 cups dry white wine
1 1/2 cups whipping cream
1/2 cup chopped fresh parsley

Scrub mussels well and remove any hairy beards. Discard any that are not tightly closed. Cut any large scallops in half. In Dutch oven or large heavy saucepan, melt butter; cook onions and garlic until translucent and fragrant, about 2 minutes. Sprinkle with pepper to taste. Add wine and bring to boil; add mussels. Cover and reduce heat to medium; steam for 2 minutes. Add scallops; cover and cook over medium-low heat for 2 to 3 minutes longer or until scallops are tender and mussels open. (Discard any that don't open.) Meanwhile, in small saucepan, bring cream to boil; stir into stew. Spoon stew into tureen or large shallow soup bowls and sprinkle with parsley.

Contributor: The Canadian Living Entertaining Cookbook

Yield: 4 servings

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