Seafood Trio

Images poireaux
Preparation 30 min
Baking 15 min.
Portions 6
Freezing No


  • 24 mussels, washed
  • 15 ml (1 tsp.) butter
  • 2 celery sticks, sliced
  • 1/2 package of sliced leeks Les Cultures de chez nous
  • 250 ml (1 cup) sliced mushrooms
  • 2 garlic cloves, chopped
  • 125 ml (1/2 cup) fresh parsley, chopped
  • 250 ml (1 cup) dry white wine, optional
  • 60 ml (1/4 cup) chicken stock
  • 2 tomatoes, diced
  • 250 gr (1/2 pound) scallops
  • 250 gr (1/2 pound) salmon, cut in scallop-sized cubes
  • Salt and pepper
  • 10 ml (2 tsp.) cornstarch
  • 375 ml (1 1/2 cup) cream 10 %
  • 10 ml (2 tsp.) grated parmesan cheese
  • Pasta to taste
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  • Sauté celery, leek, mushrooms, garlic and parsley in the butter.
  • Cook 2 minutes. If white wine is used, pour it over the vegetables and cook on high until the liquid has been reduced to half.
  • Cook mussels in 60 ml (1/4 cup) of chicken stock until they open. Mussels that are open prior to cooking must be discarded. Drain mussels and save the liquid. Add the liquid to the vegetables mixture along with the tomatoes, scallops and salmon. Salt and pepper to taste. Cook over low heat for 4 minutes or until the fish is almost ready. Mix the cornstarch and cream together and add to the preparation. Cook over low heat, stirring until the mixture thickens. Add mussels and parmesan. Serve over pasta.

Chef's notes

Serve over pasta.

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