1Wash the mussels and put them in a pan with a cup of water.
2Cover and cook on high heat until they open.
3Remove the mussels, Remove the shells and strain the broth.
4Maintains the clams and put broth separately.
5Then heat the butter in a large skillet and saute onion until transparent.
6Add the fish in the pan.
7Bake for five minutes, turned.
8Add half the wine and stock and cook for three minutes.
9Meanwhile, the clams to the broth mix.
10Finally,, add milk and cream mixed to the clams and season the pan with salt and pepper.
11Boil all together on low heat for eight minutes and serve.