How to make it

  • Wash mussels in cold water, remove beards and discard any that are not tightly closed.
  • In large, heavy saucepan, saute onion in butter until transparent. Add garlic, lemon juice and wine; bring to a boil. Add mussels, cover, reduce heat and steam for 2 to 3 minutes. Shells will open. Add scallops, cover and cook 2 to 3 minutes longer.
  • Remove from heat and gradually add cream, stirring until well blended.
  • Simmer over medium heat before serving. Ladle into shallow soup bowls. Garnish with parsley and pepper.

Reviews & Comments 4

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    " It was excellent "
    blhyson ate it and said...
    My family and I found this recipe about 7 years ago and still to this day it is the best mussel recipe ever the only thing I recommend is doubling the broth because it's delicious and you will want more!
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    " It was excellent "
    lexisone ate it and said...
    what is not to love here?! this looks sooo yummy and super easy!
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  • lindal34 12 years ago
    I love mussels but can't do oysters! This looks like something I would love. I would like to try this next time we can get them. Which sort of scallops do you use--(bay? ocean?)
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    " It was excellent "
    juliecake ate it and said...
    I love mussles, when I can get them fresh, this recipe sounds fantastic!!
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  • bluewaterandsand 12 years ago
    The recipe sounds very good but for the life of me, I just can not try mussels.
    Was this review helpful? Yes Flag

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