creamy seafood stew

SERVES 6

  1. 16 mussels
  2. 12 prawns
  3. 2 cups white wine
  4. 4tb butter
  5. 1 clove garlic
  6. 2 shallots
  7. 2 ribs celery
  8. 1 leek
  9. 9oz chestnut shrooms
  10. 24oz cooked salmon
  11. 1 bay leaf
  12. 10oz heavy cream
  • Steam mussels in wine. Set aside meat and strained wine, discard shells.
  • Heat butter in large pot and cook garlic/celery/leek/shallots for 10 minutes. Add mushrooms, cook 5 minutes.
  • Add strained wine, salmon, prawns and bay leaf, cook 4 minutes. Add cream/mussels, cook 2 minutes.
  • Serve with 3tb parsley.
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