Marine trio

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 15
Portions 6
Freezing No


  • 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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  • 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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