Mussels Horas Style

Name: Mussels Horas Style
Ingredients: 4 shallots, peeled and finely chopped; 2 garlic cloves, also finely chopped; butter for frying and olive oil; 500 ml (16 fl oz/2 cups) fish stock; 500 ml (16 fl oz/2 cups) cream; approx. 40 mussels, or just a few handfuls; 12 scallops (these can be found inexpensively today in large bags in the supermarket’s frozen food section); 100 g (approx. 4 oz/½ cup) broad (fava) beans and/or garden peas (frozen is okay); 1 bunch green asparagus; 200 g (7 oz) green beans

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

When my good friend Horas heard that I was writing mussel recipes for a magazine, he immediately gave me this recipe. It was delicious and therefore I pass it on to you.

Ingredients

1 bunch green asparagus
200 g (7 oz) green beans

Lunch
Side dish
Pescatarian
Gluten-free

Method

Bring a pan with water to a boil. Add a pinch of salt. Trim away the bottom hard part of the asparagus and blanch for 2 minutes. Rinse under cold running water and cut diagonally in three parts. Then blanch the green beans for 2 minutes and rinse immediately under cold running water. Blanch the garde