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Mussel and scallop soup | wefacecook.com Mussel and scallop soup | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes


  • 2 pounds mussels
  • 2 cups white wine
  • 1 teaspoon shallots, chopped
  • 1 teaspoon saffron
  • 1 tablespoon chopped parsley
  • 2 cups chicken broth
  • 2 teaspoons butter
  • 2 teaspoons flour
  • 1 cup cream
  • salt and white pepper to taste
  • 8 ounces scallops
  • 1 ounce butter
  • 1 teaspoon lemon juice


  • Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
    Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
    In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
    Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
    Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
    Heat soup and serve hot.
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