Melissa's Awesome Mussels and Scallops in Citrus Wine Broth

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 737 Calories

Ingredients

• ¼ cup heavy whipping cream
• salt and freshly ground black pepper to taste
• 4 green onions, chopped
• 1 leek, chopped
• 2 cups white wine
• 4 cloves garlic, chopped
• ¼ cup unsalted butter, softened
• 1 shallot, chopped
• ½ (16 ounce) package squid ink linguine
• 6 large fresh scallops, or more to taste
• 12 New Zealand green-lipped mussels, cleaned
• ½ lemon, sliced, divided
• ½ baguette, sliced and toasted

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.