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Melissa's Awesome Mussels and Scallops in Citrus Wine Broth

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"This is an easy and very flavorful recipe using white wine, scallops, mussels, and lemon. Great for an appetizer without the pasta or meal with it. Made it for the first time and we practically licked the pot clean! Goes great with a good white wine."
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Ingredients

50 m servings 737 cals
Original recipe yields 4 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.
  3. Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream.
  4. Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.

Footnotes

  • Cook's Notes:
  • Chop necessary ingredients first as this is super quick to make if everything is prepared.
  • Thaw scallops if using frozen.
  • If you like more flavor, you can let simmer a little longer and even add a little more wine/butter/butter/garlic/pepper/salt - just taste test! This dish is very flavorful, but depending on your individual tastes, you may like one flavor profile more than another.

Nutrition Facts


Per Serving: 737 calories; 21.1 g fat; 81.1 g carbohydrates; 33.8 g protein; 97 mg cholesterol; 602 mg sodium. Full nutrition

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