Nova Scotia Seafood Recipe

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 lbs mussels
• 2/3 cup dry wine
• 3 tablespoons butter
• 3 celery ribs, thinly sliced
• 2 onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups water
• 1 (240 ml) bottle clam juice
• 2 yellow-fleshed potatoes, peeled and cubed
• 12 ounces haddock fillets, cut in 2-inch chunks (5 cm)
• 12 ounces sea scallops, halved horizontally
• 11 ounces frozen lobster meat, thawed and drained (canned)
• 1/4 cup chopped fresh parsley
• 3 cups cream

Recipe

• 1 scrub mussels; remove any beards. discard any mussels that do not close when tapped.
• 2 in saucepan, bring mussels and wine to boil over high heat. reduce heat and simmer, covered, until mussels open, about 5 minutes. strain, reserving broth; discard any mussels that do not open. let cool enough to handle. remove and discard shells; set mussels aside.
• 3 in dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. stir in flour; cook, stirring constantly, for 1 minute.
• 4 stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. add potatoes; bring to boil. reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
• 5 stir in haddock, scallops and lobster; bring to boil. reduce heat and simmer for 5 minutes. stir in cream, mussels and parsley. stir until heated through, about 2 minutes. (make-ahead: let cool. refrigerate in airtight containers for up to 2 days.).