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 Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
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
