Seafood Stew

Ingredients

• 1 cup medium-dry or fruity white wine
• 2 pounds mussels, scrubbed and debearded
• 1 tablespoon unsalted butter, or more to taste
• 1 large onion, sliced thin
• 1 bulb fennel, sliced thin
• 3 shallots, sliced thin
• 12 jumbo shrimp, peeled and deveined
• 1 pound bay scallops
• ¼ cup amontillado sherry
• ½ cup heavy cream
• Salt and freshly ground white pepper
• A few drops lemon juice
• 1 tablespoon minced chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    507 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 43 grams protein; 139 milligrams cholesterol; 1144 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place 1/2 cup wine in a 3-quart saucepan, and bring to a boil. Add the mussels, cover and cook over medium heat until the mussels open, about 10 minutes. Use a slotted spoon to remove the mussels to a bowl. Strain the cooking liquid through a very fine strainer into a 2-cup measure. Add enough water to make 1 1/2 cups, and set aside.
2. Rinse any grit out of the saucepan. Place it over medium heat to dry it; then, add the butter. Add the onion, fennel and shallots, and saute, stirring from time to time, until they are tender but not brown.
3. Add the remaining wine, and cook over high heat until nearly all the wine evaporates. Add the mussel liquid. Bring to a boil, and add the shrimp. Cover, and cook about 5 minutes, until the shrimp are not quite completely pink. Stir in the scallops, cover and cook about 3 minutes. Add the mussels in their shells, cover and cook 2 minutes longer, until the mussels are reheated and the other seafood is cooked.
4. Using a slotted spoon, transfer the seafood, onions and fennel to a large, warmed, shallow serving bowl. Cover the bowl.
5. Bring the contents of the saucepan to a boil, add the sherry and cream and cook briskly for 5 minutes or so, until the liquid has reduced and thickened somewhat. Season to taste with salt and pepper, and add the lemon juice. Swirl in a little additional butter if desired. Pour the sauce over the seafood, sprinkle with chives and serve.