YIELD: 2 portions
2 ½ lbs (I kilogram) mussels, cleaned and bearded
½ cup (125 ml) unsalted butter
1 tbsp minced garlic
1 cup young dry red wine (i.e. Beaujolais nouveau, Ontario nouveau- or Italian nouveau wine or a young dry red un-oaked wine )
1 lb ( 450 grams) scallops
6 cups cooked rice (Basmati preferred)
1 cup (fresh or frozen) peas
¼ cup chopped chervil
In a large pan melt the butter, and add the garlic. Cook for two minutes. Add wine and bring to a simmer. Toss in mussels and scallops and cook until shells open and scallops are firm.
Move seafood to one side of pan, and add rice to which peas have been added.
Cook until rice and peas are thoroughly heated and sauce partially absorbed. Spoon rice in to soup plates and place seafood on top. Discard unopened mussels.
Sprinkle with chopped chervil.