Ingredients
Ingredients for 10 servings:
- 400 g Ardo Quinoa
- 1.2kg Ardo Tricolour lentil mix
- 200 g Ardo Garden pea purée
- 100 g Ardo Onion diced
- 100 g Ardo Chopped celery
- 50 g Ardo Scandinavian-style herb mix
- 5g Ardo Garlic diced
- 1 kg mussels
- 50 g butter
- 30 scallops
- 1 glass white wine
- Olive oil
- Salt and pepper
Allergens
Milk
Celery
Crustaceans
Molluscs
Gluten
Preparation
- Fry the onion, celery and garlic in butter. Add the mussels in their shells and the white wine, season with salt and pepper and cook the mussels over a high heat.
- Save about 10 mussels in the shell as a garnish. Remove the remaining mussels from the shell and reserve. Sieve the mussels juice and reserve.
- Fry the quinoa with the lentils in a little olive oil, add the Scandinavian-style herb mix. Season with salt and pepper.
- Mix the hot mussel juice with the pea purée, heat up further and season with salt and pepper.
- Briefly fry the scallops in a knob of butter in the frying pan.
- Heat up the mussels just before serving in the sauce.
- Arrange the food on a plate and serve immediately.
Ardo products used in this recipe
