Clean, trim, and rinse the mussels. Peel and slice a shallot, then sauté it in an oiled pot. Add 15cl of wine and the mussels, cover, and cook for 8 minutes.
Drain the mussels, remove the shells, and strain the liquid.
Peel and slice the carrots. Thinly slice the remaining shallots and sweat them in an oiled skillet.
Add the mussel juice to the skillet, along with the remaining wine and about 50 cl of water. Stir in the fish stock, lemon juice, and bouquet garni. Season with salt and pepper. Simmer over low heat for 20 minutes.
Peel and chop the garlic, clean the mushrooms. Sweat them in an oiled pan until their water evaporates. Cut the salmon into cubes.
Add the cream and saffron to the skillet. Thicken while stirring. Add the salmon and continue cooking for 5 more minutes.
Add the scallops, mussels, and mushrooms to the skillet. Season with salt and pepper and simmer for another 3 to 4 minutes. Serve with rice.
Preparation time: 20 minutes | Cooking time: 45 minutes | Total time: 65 minutes | Kcal: 550 | Servings: 6
Thanks for your SHARES!
Achieve Youthful and Glowing Skin with Homemade Remedies
Red Lentil Tofu
How To Make PINEAPPLE CAKE BARS
Discover the Secrets to Making Delicious Creamy Garlic Butter Parmesan Chicken at Home!
This is news to me!
Homemade Meatloaf
Jalapeno Cream Cheese Dip
Unlocking the Power of Everyday Staples: The Golden Blend of Vinegar, Detergent, and Baking Soda
People with green eyes are special for these reasons