|Category:||Fish and Seafood|
Sauté the celery, leek, mushrooms, garlic and parsley in the butter. Cook 2 minutes.
If white wine is used, pour it over the vegetables and cook on high until the liquid has been reduced by half.
Cook the mussels in 1/4 cup (60 mL) of chicken stock until they open. Mussels which are open prior to cooking must be discarded.
Drain the mussels and save the liquid. Add the liquid to the vegetables mixture along with the tomatoes, scallops and salmon. Salt and pepper to taste.
Cook on low for 4 minutes or until the fish is almost ready.
Mix the cornstarch and cream together and add to the preparation. Cook on low, stirring until the mixture thickens. Add the mussels and parmesan.
Serve over pasta.
* We recommend Selection and Irresistibles products.
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