Seafood Stew

This velvety rich stew is luscious. It would be perfect for any special occasion dinner party.


2 cups dry white wine


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

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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