mussel-and-scallop-soup A recipe from pageturnercookbooks.com with 365 ecookbooks
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Ingredients
- 2 pounds mussels
- 2 cups white wine
- 1 teaspoon shallots, chopped
- 1 teaspoon saffron
- 1 tablespoon chopped parsley
- 2 cups chicken broth
- 2 teaspoons butter
- 2 teaspoons flour
- 1 cup cream
- salt and white pepper to taste
- 8 ounces scallops
- 1 ounce butter
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