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Leeks
Marine trio
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
24 washed mussels
15 ml (1 tablespoon) of butter
2 sliced celery branches
1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
250 ml (1 cup) of sliced mushrooms
2 chopped garlic cloves
125 ml (1/2 cup) of fresh parsley
250 ml (1 cup) of dry white wine (optional)
60 ml (1/4 cup) of chicken broth
2 diced tomatoes
230 gr (1/2 pound) of scallops
230 gr (1/2 pound) of fish, salmon, diced of the size of scallops
Salt and pepper up to taste
30 ml (2 tablespoons) of cornstarch
375 ml (1½ cup) of cooking cream
30 ml (2 tablespoons) of grated Parmesan cheese
Pastas
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This week's specials
Marine trio
From
Sep 22
to
Jan 01
Preparation
Fry celery, sliced leeks, mushrooms, garlic and parsley into butter. Cook 2 minutes. (If using white wine, pour over vegetables and cook at high heat until liquids evaporates of an half.)
Cook mussels in 60 ml (1/4 cup) of chicken broth until it opens. Mussels opened before cooking must be thrown away. Drain mussels and add cooking juice to the mix of vegetables and also, tomatoes, scallops and salmon. Salt and pepper.
Cook at low heat for 4 minutes or until fish is almost cooked. Dilute cornstarch into cream and add to the preparation. Cook at low heat while stirring until the mixture thickers. Add mussels and parmesan.
Chef's notes
Serve over pastas.
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