Melissas Awesome Mussels and Scallops in Citrus Wine Broth Recipe

Melissas Awesome Mussels and Scallops in Citrus Wine Broth Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.
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