Marine trio
30
15
6
No
Ingredients
- 24 washed mussels
- 15 ml (1 tablespoon) of butter
- 2 sliced celery branches
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of sliced mushrooms
- 2 garlic cloves, chopped
- 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
- 225 g (1/2 pound) of scallops
- 225 g (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 (1 1/2 cups) of cooking cream
- 30 ml (2 tablespoons) of grated Parmesan cheese
- Pastas
Preparation
Side-by-side mode
-
Fry celery, sliced leeks, mushrooms, garlic, and parsley in butter for 2 minutes. (If using white wine, pour over the vegetables and cook at high heat until the liquids evaporate half.)
-
Cook mussels in 60 ml (1/4 cup) of chicken broth until they open. Mussels opened before cooking must be thrown away. Drain mussels and add cooking juice to the mix of vegetables, tomatoes, scallops, and salmon. Salt and pepper.
-
Cook at low heat for 4 minutes or until the fish is almost cooked. Dilute cornstarch into cream and add to the preparation. Cook at low heat while stirring until the mixture thickens. Add mussels and parmesan.
Chef’s note
Serve over pastas.
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