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.
Bring a pan with water to a boil. Add
Briefly sauté the shallots with the garlic in a pat of butter. Add the fish stock and cream and reduce the liquid by half.
Wash the mussels and cook them in the reduced sauce with the lid on the pan until they open up. Add the vegetables to the sauce.
In the meantime briefly fry the scallops on both sides in a drop of olive oil and add to the mixture. Leave to heat for another minute, season as needed with salt and freshly ground pepper and immediately arrange the warm salad on four plates. Serve with bread.
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