Melissa's Awesome Mussels and Scallops in Citrus Wine Broth

Name: Melissa's Awesome Mussels and Scallops in Citrus Wine Broth
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/2 (16 ounce) package squid ink linguine; 2 cups white wine; 1 leek, chopped; 1/4 cup unsalted butter, softened; 4 green onions, chopped; 1 shallot, chopped; 4 cloves garlic, chopped; 6 large fresh scallops, or more to taste; 12 New Zealand green-lipped mussels, cleaned; salt and freshly ground black pepper to taste; 1/2 lemon, sliced, divided; 1/4 cup heavy whipping cream; 1/2 baguette, sliced and toasted

⏱️ Ready in 50 min 🥄 Prep 25 min 🔥 Cook 25 min 👥 4 servings 👁️ 13 views

This is an easy and very flavorful recipe using white wine, scallops, mussels, and lemon. Great for an appetizer without the pasta or meal with it. Made it for the first time and we practically licked the pot clean! Goes great with a good white wine.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour #Dinner

📊 At a Glance

Prep 25 min

Cook 25 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 737

% Daily Value*

Total Fat 21.1g 27%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 602mg 26%

Total Carbohydrate 81.1g 29%

Dietary Fiber 4.4g 16%

Total Sugars 5.5g

Protein 33.8g 68%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a large pot of lightly salted water to a boil.

Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil.

Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.

Stir scallops, mussels, salt, and pepper into the pot.

Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes.

Squeeze in juice from 2 lemon slices.

Remove from heat; stir in heavy cream.

Divide linguine between serving bowls.

Scoop scallop and mussels on top.

Serve with remaining lemon slices and toasted baguette.