Clean, trim, and rinse the mussels. Peel and slice a shallot, then sauté it in an oiled pot. Add 15cl of wine and the mussels, cover, and cook for 8 minutes.
Drain the mussels, remove the shells, and strain the liquid.
Peel and slice the carrots. Thinly slice the remaining shallots and sweat them in an oiled skillet.
Add the mussel juice to the skillet, along with the remaining wine and about 50 cl of water. Stir in the fish stock, lemon juice, and bouquet garni. Season with salt and pepper. Simmer over low heat for 20 minutes.
Peel and chop the garlic, clean the mushrooms. Sweat them in an oiled pan until their water evaporates. Cut the salmon into cubes.
Add the cream and saffron to the skillet. Thicken while stirring. Add the salmon and continue cooking for 5 more minutes.
Add the scallops, mussels, and mushrooms to the skillet. Season with salt and pepper and simmer for another 3 to 4 minutes. Serve with rice.
Preparation time: 20 minutes | Cooking time: 45 minutes | Total time: 65 minutes | Kcal: 550 | Servings: 6
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