Melissa's Awesome Mussels and Scallops in Citrus Wine Broth recipe
All Recipes Seafood Shellfish Mussels
Ingredients
- ½ (16 ounce) package squid ink linguine 2 cups white wine 1 leek, chopped ¼ cup unsalted butter, softened 4 green onions, chopped 1 shallot, chopped 4 cloves garlic, chopped 6 large fresh scallops, or more to taste 12 New Zealand green-lipped mussels, cleaned salt and freshly ground black pepper to taste ½ lemon, sliced, divided ¼ cup heavy whipping cream ½ baguette, sliced and toasted
Nutrition Info
- 737.2 caloriescarbohydrate: 81.1 gcholesterol: 96.5 mgfat: 21.1 gfiber: 4.4 gprotein: 33.8 gsaturatedFat: 11.5 gservingSize: -sodium: 602.4 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Melissa's Awesome Mussels and Scallops in Citrus Wine Broth
Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.
Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot, bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.
Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat, stir in heavy cream.
Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.