Le Cordon Bleu

Scallops dieppoise

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 50

Appears in
Winter: Le Cordon Bleu Home Collection
Winter

By Le Cordon Bleu

Published 1998

  • About

Dieppe, on the northern coast of France, is renowned for seafood specialities such as this. ‘Dieppoise’ dishes usually contain prawns, mussels, mushrooms and white wine.

Ingredients

  • 1 large French shallot, chopped
  • 400 ml (12¾ fl oz) white wine

Method

  1. Place the shallot, wine, thyme, bay leaf and mussels in a large pot. Bring to the boil, reduce the heat and simmer, covered, until the mussels open, tossing gently once or twice. Remove the mussels and allow to cool, discarding any that have not opened.
  2. Line a fine sieve with a clean damp tea towel and strain the liquid into a large pan. Discard the contents of