Scrub mussels well and remove any hairy beards. Discard any that are not tightly closed. Cut any large scallops in half. In Dutch oven or large heavy saucepan, melt butter and cook onions and garlic until translucent and fragrant about 2 minutes. Sprinkle with pepper to taste. Add wine and bring to boil. Add mussels; cover, reduce heat to medium and steam for 2 minutes. Add scallops; cover and cook over medium-low heat for 2 to 3 minutes longer or until scallops are tender and mussels open. (Remove and discard any that dont open.) Meanwhile, in small saucepan, bring cream to boil; stir into stew. Spoon stew into tureen or large shallow soup bowls and sprinkle with parsley. Makes 4 servings. Typed in MMFormat by email@example.com Source: Canadian Living Magazine. Posted to MM-Recipes Digest V4 #10 by firstname.lastname@example.org on Mar 21, 1999
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|Serving Size: 1 Serving (635g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 256 (37%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 234.3mg||72 %|
|Sodium 1363.1mg||47 %|
|Potassium 1904.4mg||50 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 19.1g|
|Protein 82.2g||117 %|
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Calories per serving: 696
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