Calories: 803.46 kcalCarbohydrates: 15 gProtein: 88.47 gFat: 35.43 gSaturated Fat: 18.54 gCholesterol: 462.51 mgSodium: 900.69 mgFiber: 1.01 gVitamin A: 63.287 IUCalcium: 235.11 mgIron: 10.47 mg
- 1 large shallot chopped
- 1-1/2 cups white wine
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1 lb. fresh mussels cleaned
- 12 large shrimp about 12 oz., peeled
- 12 scallops fresh or frozen (about 12 oz.), patted dry
- 8 oz. monkfish or salmon cut into 1/2-inch cubes
- 8 oz. button mushrooms sliced
- 1-1/4 cups heavy cream
- 2/3 cup chopped fresh flat-leaf parsley
- In a large flameproof casserole or stockpot with a lid, place the shallot, white wine, thyme, bay leaf and mussels. Bring to a boil over high heat. Reduce the heat and simmer, covered, for about 2 - 3 minutes, stirring gently once or twice. Discard any unopened mussels. Remove the mussels and set aside to cool, saving the cooking liquid.
- Bring the cooking liquid from the mussels to a simmer and add the shrimp, stir, then add the scallops. Cover and cook gently for 2 - 3 minutes, or until firm. Remove from the cooking liquid and set aside.
- Bring the cooking liquid back to a simmer and repeat with the fish, poaching for 5 minutes, or until firm. Test the fish by breaking a piece in half to see that it is cooked through.
- Remove the mussels from their shells and discard the shells.
- Strain the cooking liquid through cheesecloth or a fine sieve to remove any sand.
- Place in a saucepan and bring to a boil. Add the mushrooms and cook until all the liquid has evaporated.
- Stir in the cream and boil for about 5 minutes, or until it is thick enough to coat the back of a spoon, then add the mussels, shrimp, scallops and fish and simmer until hot.
- Season with salt and freshly ground black pepper and gently stir in the parsley before serving.