1/2 pound of scallops
750 grams of medium-sized mussels
butter or margarine
6 green onions, finely chopped with parsley and rosemary
1 1/2 cups of dry white wine
salt
12 thinly sliced mushrooms
1/3 cup of water
lemon juice from 1 lemon
black pepper to taste
4 tablespoons of all-purpose flour
4 egg yolks
1 cup of heavy cream
Parmesan cheese, grated
pancake mix
1/2 pound of scallops
750 grams of medium-sized mussels
butter or margarine
6 green onions, finely chopped with parsley and rosemary
1 1/2 cups of dry white wine
salt
12 thinly sliced mushrooms
1/3 cup of water
lemon juice from 1 lemon
black pepper to taste
4 tablespoons of all-purpose flour
4 egg yolks
1 cup of heavy cream
Parmesan cheese, grated
pancake mix
Rinse and clean the mussels
Place them in a pan with 2 tablespoons of butter and the chopped onion
Add parsley and rosemary
Pour in enough dry white wine to cover the mussels
Season with salt
Bring to a boil and simmer for 4-5 minutes
Strain and reserve the broth
If the mussels are large, cut them into smaller pieces
Cut the scallops into bite-sized pieces as well
Fry the mushrooms in 2 tablespoons of butter for 2-3 minutes
Add water, lemon juice, salt, and black pepper to taste
Simmer gently for a few minutes
Strain and reserve the liquid
Melt 3 tablespoons of butter, add all-purpose flour, mix well, and add the reserved liquids from the mussel and mushroom broths
Bring to a simmer and cook until thickened
Add the mussels and cook until heated through
Blend egg yolks with heavy cream
Add to the mussel mixture, mix well, and cook until slightly thickened but not boiling
Add mushrooms and season to taste
Place in individual ramekins or shells, sprinkle with pancake mix and Parmesan cheese, grated
Bake until golden brown.
