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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.
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1 tsp. (15 mL) butter 2 celery stalks, sliced 1 leek, chopped 1 cup (250 mL) mushroom 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 Tomato, diced 1/2 lb (225 g) scallop 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
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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)
    mushroom
  • 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
    Tomato, diced
  • 1/2 lb
    (225 g)
    scallop
  • 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
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.

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