Ingredients
2 cups dry white wine
2 tablespoons GOLDEN BLOSSOM HONEY
4 fresh thyme sprigs
2 tablespoons chopped shallots
1 bay leaf
1 pound mussels, rinsed and scrubbed
1/2 pound sea scallops
1 pound sea bass, cut into 1/2-inch pieces
1/2 pound shrimp, peeled and deveined
8 ounces white mushrooms, thinly sliced
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped for garnish
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Combine the first 5 ingredients in a large pot and bring to a boil. Add mussels, cover and continue boiling until all mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to a bowl using a slotted spoon.
Bring wine mixture back to a boil and add scallops, sea bass pieces, and shrimp. Simmer about 4 minutes until shrimp turn pink and scallops and sea bass are just cooked through. Using a slotted spoon, transfer seafood to the bowl with the mussels.
Strain the cooking liquid through a fine sieve into a large skillet. Add mushrooms to liquid and bring to a boil simmering about 8 minutes. Stir in heavy cream and continue simmering 6 minutes. Add all seafood to the skillet and cook until just heated.
Ladle into 4 bowls and sprinkle with parsley.
Serves: 4
Bring wine mixture back to a boil and add scallops, sea bass pieces, and shrimp. Simmer about 4 minutes until shrimp turn pink and scallops and sea bass are just cooked through. Using a slotted spoon, transfer seafood to the bowl with the mussels.
Strain the cooking liquid through a fine sieve into a large skillet. Add mushrooms to liquid and bring to a boil simmering about 8 minutes. Stir in heavy cream and continue simmering 6 minutes. Add all seafood to the skillet and cook until just heated.
Ladle into 4 bowls and sprinkle with parsley.
Serves: 4
