I usually order Seafood in White Wine and Garlic Sauce at a fancy restaurant for dinner. But it’s so expensive! Since I like cooking I figured I’d venture out in cyber world and see if I can make this dish and serve if for dinner. Well, guess what? I discovered how easy it is to make. I didn’t know it was THIS easy. I can even make this for lunch! Or you can surprise your Valentine and whip this dish out and have a fancy candlelit dinner at home. And the best part… it’s low-carb and full of protein. So… go have a guilt-free feast!
- 4 lbs of fresh seafood* (mussels, scallops, prawns, clams, etc.)
- 2 cups dry white wine (sauvignon blanc works best)
- 4 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/3 cup chopped fresh herbs (such as flat-leaf parsley, chervil, or basil)
- 6 tablespoons butter, cut into pieces
Rinse seafood and scrub mussels under cold water.
Using your fingers or pairing knife, remove beards (strings that hang from the mussel shells), and discard.
In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes.
Add seafood. Cover and increase heat to high.
Cook until all mussels are open and prawns are orange, about 5 minutes.
Stir in herbs and butter.
Remove from heat.
- Serve immediately.
(*I bought the prawns and scallops from Costco so I knew they were fresh and of good quality. The mussels were from Whole Foods so they came pre-cleaned. (Phew! Otherwise, you’ll need to remove the beards.)