Cream of Scallops and Mussels Recipe

Ingredients:

• 1 pound mussels, cleaned and debearded
• 1 pound scallops, cleaned and dried
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat up the butter in a large pot or Dutch oven over medium heat until melted.
2. Add the chopped onion and minced garlic to the pot, and cook for 5-7 minutes, until the onion is soft and translucent.
3. Add flour and cook for a minute, stirring well.
4. Slowly pour in the chicken broth while whisking continuously to avoid lumps.
5. Now, add in the cleaned and deveined mussels and scallops and allow it to cook for about 10 minutes.
6. Remove from heat and let the soup cool down slightly.
7. Using an immersion blender, purée the soup until it is completely smooth.
8. Stir in the cream, salt, and pepper until fully mixed in.
9. Reheat the soup on low heat until hot. Don’t bring it to a boil after adding the cream.
10. Serve hot, garnished with fresh parsley if desired.

Verdict:

This cream of scallops and mussels recipe is a perfect blend of seafood and cream that will leave your guests wanting more. The soup is rich, smooth and filled with flavors, making for a great appetizer at parties or an entree for cozy nights in.

Serving Suggestions:

Serve the soup hot with some crusty bread or croutons on the side. You can also pair the soup with a light salad or some grilled fish for a complete meal.