INGREDIENTS

INSTRUCTIONS

Scrub mussels well and remove any hairy beards.  Discard any that are not
tightly closed.  Cut any large scallops in half.
In Dutch oven or large heavy saucepan, melt butter and cook onions and
garlic until translucent and fragrant about 2 minutes.  Sprinkle with
pepper to taste. Add wine and bring to boil.  Add mussels; cover, reduce
heat to medium and steam for 2 minutes.  Add scallops; cover and cook over
medium-low heat for 2 to 3 minutes longer or until scallops are tender and
mussels open.  (Remove and discard any that don't open.)
Meanwhile, in small saucepan, bring cream to boil; stir into stew. Spoon
stew into tureen or large shallow soup bowls and sprinkle with parsley.
Makes 4 servings.  Typed in MMFormat by chartlin@hotmail.com Source:
Canadian Living Magazine.
Posted to MM-Recipes Digest V4 #10 by chartlin@hotmail.com on Mar 21, 1999

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