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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a wonderful soup that could be a meal in itself. Ingredients:
1 onion (finely chopped) |
2 cloves garlic (minced) |
chopped fresh flat-leaf parsley (for garnish) |
2 tablespoons extra virgin olive oil |
1 cup white wine |
1 lb mussels (cleaned) |
1/2 lb shrimp (cleaned & deveined, tails off) |
1/2 lb large scallop |
1 tablespoon cornstarch |
2 tablespoons butter |
1 cup half-and-half cream |
2 cups julienned vegetables (leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper) |
Directions:
1. Cook onion& garlic in oil until softened.
2. Add wine& bring to boil.
3. Add mussels.
4. Cover& cook until shells open.
5. Remove mussels& keep warm.
6. Add shrimp& scallops to wine mixture& simmer for 1 minute.
7. Remove shrimp& scallops& set aside.
8. Add vegetables to wine mix& cook for 1 minute.
9. Whisk in cornstarch, butter and half& half.
10. Bring to boil, stirring constantly until mixture thickens.
11. Return mussels, shrimp& scallops to pan.
12. Reheat gently for 2 to 3 minutes before serving.
13. Sprinkle with parsley& serve.
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