Cooking time :
Total time :
- 150 g of small button mushrooms
- 8 sea scallops (without the coral part)
- 1/2 liter of dry white wine
- 1 kg of mussels
- 1 tablespoon of flour
- 2 tablespoons of fresh cream
- 50 g of butter
- 1/2 yellow lemon
Make a light brown "roux" with 1 tablespoon of flour and 50 g of butter, dilute little by little with the juice of cooking of the mussels and of the scallops. Let it thicken under slow heat during 10 minutes. Add 2 tablespoons of thick cream, the lemon juice, adjust seasoning. In 4 hollow scallop shells, distribute mushrooms, mussels and scallops.
Coat with the sauce, sprinkle breadcrumbs, put a pat of butter on top and make it gratinate (brown).