Seafood Bouillabaisse

• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• chopped fresh flat-leaf parsley (for garnish)
• 2 tablespoons extra virgin olive oil
• 1 cup white wine
• 1 lb mussels (cleaned)
• 1/2 lb shrimp (cleaned & deveined, tails off)
• 1/2 lb large scallop
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1 cup half-and-half cream
• 2 cups julienned vegetables (leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper)

1. Cook onion& garlic in oil until softened.
2. Add wine& bring to boil.
3. Add mussels.
4. Cover& cook until shells open.
5. Remove mussels& keep warm.
6. Add shrimp& scallops to wine mixture& simmer for 1 minute.
7. Remove shrimp& scallops& set aside.
8. Add vegetables to wine mix& cook for 1 minute.
9. Whisk in cornstarch, butter and half& half.
10. Bring to boil, stirring constantly until mixture thickens.
11. Return mussels, shrimp& scallops to pan.
12. Reheat gently for 2 to 3 minutes before serving.
13. Sprinkle with parsley& serve.

onion, garlic, flatleaf parsley, extra virgin olive oil, white wine, mussels, shrimp, large scallop, cornstarch, butter, cream, vegetables

Taken from www.food.com/recipe/seafood-bouillabaisse-80743 (may not work)