Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) fresh mussels, scrubbed and debearded
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Rinse mussels thoroughly under cold water. Discard any that are open and don't close when tapped.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute).
  3. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  4. Stir in heavy cream, chicken broth, butter, and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Simmer for 5 minutes, or until the sauce thickens slightly.
  5. Add mussels to the skillet, cover, and cook until they open (about 5-7 minutes). Discard any mussels that don't open.
  6. Add shrimp to the skillet and cook until pink and opaque (about 2-3 minutes), stirring occasionally.
  7. Stir in lemon juice and parsley. Taste and adjust seasoning as needed. Serve immediately, garnished with extra parsley.