Imagine a luxurious seafood experience that transports you to the coastal shores with every single spoonful - this Mussel and Scallop Stew is not just a recipe, it's a culinary journey that promises to tantalize your taste buds and impress even the most discerning dinner guests. With perfectly tender scallops, succulent mussels, and a rich, aromatic broth, this dish transforms ordinary ingredients into an extraordinary meal that looks like it came straight from a high-end restaurant's kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 lb mussels, cleaned
- 1 lb scallops
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups seafood stock
- 1/4 cup white wine
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Thoroughly clean mussels under cold running water, removing any beards or debris. Discard any mussels with cracked shells or that do not close when tapped.
- Pat scallops dry with paper towels and season with salt and pepper. Set aside at room temperature to ensure even cooking.
- Heat a large, heavy-bottomed pot over medium heat. Add a splash of olive oil and sauté chopped onions until translucent and softened, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Pour in white wine and seafood stock, bringing the liquid to a gentle simmer. Allow the mixture to reduce slightly for 3-4 minutes.
- Carefully add cleaned mussels to the pot, covering with a lid and cooking for 3-4 minutes until shells open completely.
- Remove opened mussels with a slotted spoon and set aside. Discard any mussels that remain closed.
- Gently add seasoned scallops to the simmering broth, cooking for 2-3 minutes on each side until golden and just cooked through.
- Return mussels to the pot, warming them briefly in the hot broth.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle stew into warm serving bowls, ensuring an even distribution of mussels, scallops, and broth.
- Garnish with fresh thyme leaves and serve immediately with crusty bread for dipping.
Tips
- Freshness is Key: Always buy the freshest seafood possible. For mussels, ensure they smell like the ocean and have tightly closed shells before cooking.
- Pat Scallops Dry: Use paper towels to remove excess moisture from scallops. This ensures a beautiful golden sear and prevents steaming.
- Don't Overcook: Scallops and mussels cook quickly. Overcooking will make them tough and rubbery. Watch them carefully and remove from heat as soon as they're done.
- Temperature Matters: Let scallops sit at room temperature for 10-15 minutes before cooking to ensure even cooking.
- Use High-Quality Stock: A good seafood stock can elevate the entire dish. Consider making your own or buying a premium brand.
- Serve Immediately: This stew is best enjoyed hot, right after cooking. Pair with crusty bread to soak up the delicious broth.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 35g
Fat: 6g
Saturated Fat: g
Cholesterol: 95mg
