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Number of servings: 4

Thick coconut cream, blended with heavy cream and vermouth makes a sweet base for this unusual seafood combination.

Ingredients: • 1,5 kg (3 lbs) mussels • 450 g (1 lb) shrimp • 375 ml (1 1/2 cups) dry vermouth • 30 to 45 ml (2 to 3 tbsp) cream of coconut • 250 ml (1 cup) heavy cream • 2 large shallots • 15 ml (1 tbsp) chopped fresh mint • Freshly ground white pepper • Salt • 250 g (1/2 lb) snow peas

directions: Scrub mussels and remove beards. Peel and devein shrimp. In stockpot, bring vermouth and 180 ml (3/4 cup) water to a boil. Reduce to a simmer. Add mussels, cover and cook, stirring occasionally, until they open, 4 to 5 minutes. With slotted spoon, transfer mussels to large bowl. In colander lined with triple thickness of cheesecloth, strain mussel poaching liquid over deep skillet. Shell mussels, reserving 2 or 3 shells per serving for garnish. Over high heat, reduce mussel poaching liquid to 180 ml (3/4 cup), about 10 minutes. Reduce heat to medium-high. For sauce, add coconut cream and heavy cream to reduced poaching liquid. Reduce to one-third, about 10 to 15 minutes. Add shrimp and poach until they turn pink, about 3 minutes. Add mussels to sauce. Add thinly sliced shallots, chopped mint and pepper to taste. Remove skillet from heat, cover, and keep warm until ready to serve. In saucepan, bring 1 litre (1 quart) salted water to a boil. Add snow peas, return water to a boil, and immediately pour snow peas into colander to drain. With slotted spoon, remove shrimp and mussels from sauce. Top mussels and shrimp with sauce and surround with snow peas.

Recipe and photo : Great meals in minutes – Fish and shellfish menus,

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