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