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Ingredientes
- 24 sm Mussels, well washed and deâ,bearded
- 12 sm Clams
- 6 lrg Scallops
- 1 bn Fresh chervil
- 100 ml White wine, (3 1/2fl ounce)
- 4 Tbsp. Extra virgin olive oil
- 5 x Cloves garlic peeled and finely sliced
- 1 x Leek cut into julienne
- 2 x Tomatoes peeled, seeded and diced
- 100 ml Whipping cream, whipped (3 1/2fl ounce)
- 1 x Carrot cut into julienne
Direcciones
- In a large flat pan for that you have a lid, sweat the garlic in half the extra virgin olive oil for about 30 seconds without colour. Add in the mussels and clams along with the white wine. Boil rapidly for about 3 min till they begin to open, add in the leek and carrot strips then boil for a further couple of min till the mussels and clams are all open and the vegetables are soft.
- While the mussels and clams are cooking, heat a small pan with the second half of the extra virgin olive oil and pan fry the scallops for about 2 min on each side. Keep hot.
- Add in the diced tomatoes and whipped cream to the mussel mix, then spoon into large bowls and top with the scallops. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 576g | |
| Recipe makes 2 servings | |
| Calories 758 | |
| Calories from Fat 449 | 59% |
| Total Fat 50.47g | 63% |
| Saturated Fat 16.03g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 580mg | 24% |
| Potassium 2086mg | 60% |
| Total Carbs 28.39g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.39g | 4% |
| Protein 42.74g | 68% |
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