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
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Nutritional Information
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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. -
4 servings
Preparation
- 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.
- 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.
- 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.
- Using a slotted spoon, transfer the seafood, onions and fennel to a large, warmed, shallow serving bowl. Cover the bowl.
- 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.
Dining and Cooking