| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
The, Alex, Factor |
2 |
servings |
INGREDIENTS
| 24 |
sm |
Mussels; well washed and |
|
|
; de–bearded |
| 12 |
sm |
Clams |
| 6 |
lg |
Scallops |
| 1 |
bn |
Fresh chervil |
| 100 |
ml |
White wine; (3 1/2fl oz) |
| 4 |
tb |
Olive oil |
| 5 |
|
Cloves garlic peeled and finely sliced |
| 1 |
|
Leek cut into julienne |
| 2 |
|
Tomatoes peeled; seeded and diced |
| 100 |
ml |
Whipping cream; whipped (3 1/2fl |
|
|
; oz) |
| 1 |
|
Carrot cut into julienne |
INSTRUCTIONS
In a large flat pan for which you have a lid, sweat the garlic in
half the olive oil for about 30 seconds without colour. Add the
mussels and clams along with the white wine. Boil rapidly for about 3
minutes until they begin to open, add the leek and carrot strips then
boil for a further couple of minutes until the mussels and clams are
all open and the vegetables are soft.
While the mussels and clams are cooking, heat a small pan with the
second half of the olive oil and pan fry the scallops for about 2
minutes on each side. Keep warm.
Add the diced tomatoes and whipped cream to the mussel mixture, then
spoon into large bowls and top with the scallops. Serve.
Converted by MC_Buster.
Per serving: 704 Calories (kcal); 51g Total Fat; (68% calories from
fat); 40g Protein; 12g Carbohydrate; 162mg Cholesterol; 668mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 9 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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