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Elevate your dinner table with this mixed seafood feast swimming in a creamy garlic wine sauce. This tasty combo of shrimp, scallops, white fish and mussels, coated in a rich, aromatic sauce, makes the perfect weekend treat or special occasion dish.
Indulgent seafood culinary delight
This dish brings together fresh seafood and a luscious creamy wine and garlic sauce. It's so easy to make but will wow your guests with its deep flavors and fancy presentation.
What you'll need for this flavorful meal
- Seafood mix: 250 g shrimp, 250 g scallops, 200 g white fish (cod works great), 200 g mussels or clams.
- Creamy sauce: 2 tablespoons butter, 6 minced garlic cloves, 1 cup chicken or seafood broth, 1 tablespoon lemon juice, 1 cup heavy cream, ½ cup grated parmesan, 1 teaspoon Italian seasoning, ½ teaspoon chili flakes (if you want).
- Seasonings: Salt and pepper to taste, olive oil, fresh parsley and lemon wedges for topping.
Step-by-step cooking guide
- Getting the seafood ready
- Wash your seafood and pat dry with paper towels. Add salt and pepper. Cook each seafood type one by one in a hot pan with olive oil. Set aside.
- Making your sauce
- In the same pan, melt the butter and throw in the garlic. Cook for 1-2 minutes. Pour in broth and lemon juice, let it bubble down a bit. Stir in cream, parmesan, Italian seasoning and chili flakes.
- Putting it all together
- Add the seafood back to the pan and gently stir with the sauce until everything's well coated. Let it simmer for 2-3 minutes.
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Serving suggestions
Enjoy this dish piping hot with fresh parsley on top and lemon wedges on the side. It goes amazingly with rice, pasta, or crusty bread to soak up all that sauce. For a fancy touch, pair it with a glass of white wine.
Frequently Asked Questions
- → How do you know if the seafood is cooked right?
- Shrimp should turn pink, scallops should no longer be clear, mussels should pop open, and fish should flake easily.
- → Can frozen seafood be used?
- Definitely — just thaw it fully and pat it dry to remove extra moisture. This helps it cook better.
- → How can I keep the sauce from thickening too much?
- Keep an eye on it while reducing. If it gets too thick, add a splash of broth to balance it out.
- → What sides go well with it?
- Pasta, rice, or crusty bread work great to soak up the sauce. A green salad adds a nice fresh touch.
- → How do you clean mussels properly?
- Scrub the shells under cold water and pull off the beards. Discard any that stay open when tapped.