Ingredients
- 1 tablespoon (15 grams) unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 roma tomatoes, diced
- ½ tablespoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne
- ½ cup (120 ml) dry white wine
- 3 cups (700 ml) corn stock
- 1 pound (450 grams) mussels, scrubbed and debearded
- ½ pound (230 grams) sea scallops
- ½ pound (230 grams) large shrimp, peeled and deveined
- ¼ cup (60 ml) heavy cream
- kosher salt to taste
- fresh thyme to garnish
- corn on the cob for serving
Instructions
- Melt the butter in a wide saute pan over medium-low heat. Add the diced onion and cook for 10 minutes or until slightly golden.
- Add the minced garlic and cook an additional minute.
- Stir in the chopped tomato, paprika, oregano and cayenne. Mix well and cook for one minute.
- Pour in the white wine and cook for 3-4 minutes or until reduced by half.
- Pour in the corn broth and season generously with salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
- Add the mussels, shrimp and scallops. Cover the pot and cook over medium heat until all mussels are open, the shrimp is pink and the scallops are opaque (about 5-7 minutes). If using fresh mussels, discard any mussels that haven’t opened.
- Remove from heat and stir in the heavy cream. Adjust salt to taste.
- Garnish with fresh thyme and serve with corn on the cob.