Skip to content
Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Seafood Trio https://www.metro.ca/userfiles/image/recipes/trio-marin343.jpg PT30M PT15M PT45M
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.
6
0 0 0 0
1 tsp. (15 mL) butter 2 celery stalks, sliced 1 leek, chopped 1 cup (250 mL) mushrooms 2 garlic cloves 1/2 cup (125 mL) fresh parsley 1 cup (250 mL) dry white wine, optional 24 mussels, washed 1/4 cup (60 mL) chicken broth 2 tomatoes, diced 1/2 lb (225 g) scallops 1/2 lb (225 g) salmon, cut in scallop-sized cubes To taste, Salt and pepper 2 tsp. (30 mL) corn starch 1 1/2 cup (375 mL) 10% cream 2 tsp. (30 mL) parmesan cheese pasta to taste
Seafood Trio

Seafood Trio

Rate this recipe
0 Vote
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 tsp.
    (15 mL)
    butter
  • 2
    celery stalks, sliced
  • 1
    leek, chopped
  • 1 cup
    (250 mL)
    mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE BUTTON MUSHROOMS

    BELLE GROVE BUTTON MUSHROOMS

    $4.99 ea.

    454 g PRODUCT OF ONTARIO


  • 2
    garlic cloves
  • 1/2 cup
    (125 mL)
    fresh parsley
  • 1 cup
    (250 mL)
    dry white wine, optional
  • 24
    mussels, washed
  • 1/4 cup
    (60 mL)
    chicken broth
    You might like:

    Flyer Deal  (1)
    SAVE $1.98 ON 2
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    2 for $4.00

    480 - 900 mL, SELECTED VARIETIES OR 2.49 EA.


  • 2
    tomatoes, diced
    You might like:

    Flyer Deals  (2)
    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO OR MEXICO


  • 1/2 lb
    (225 g)
    scallops
  • 1/2 lb
    (225 g)
    salmon, cut in scallop-sized cubes
    You might like:

    Flyer Deal  (1)
    AQUA STAR WILD PACIFIC SALMON FILLETS

    AQUA STAR WILD PACIFIC SALMON FILLETS

    $5.99 ea.

    FROZEN, 340 g



  • To taste, Salt and pepper
  • 2 tsp.
    (30 mL)
    corn starch
  • 1 1/2 cup
    (375 mL)
    10% cream
    You might like:

    Flyer Deals  (3)
    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    4 X 113 g, 450 g SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


  • 2 tsp.
    (30 mL)
    parmesan cheese

  • pasta to taste
Imprimer ma sélection

Preparation

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.