MUSSELS AND SCALLOPS ON ORIENTAL RICE, ALFREDO Doreen's Kitchen

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Mussels & Scallops
on (Oriental) Rice

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music and lyrics by: Genevieve Pastore

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	INGREDIENTS: 1 shot Vodka 3-4 Mussels handfull of BAY Scallops 2Tablespoons Butter 1 Cup Heavy Whipping Cream couple pinches of Salt and Pepper Rice (about 2 cups cooked) I used Bamboo and Chinese Black Rice, but any LONG cooking Rice will do. For this recipe I don't recommend instant Rice as it's consistency to stick together isn't great. Whatever kind of Rice you use, time it's cooking as this sauce really only takes about 10 minutes. "Beard" the Mussels (see here), rinse and put in saute pan with the Butter. You want to saute on low giving the Mussels enough time to open. If you're afraid of burning the Butter, add a pinch of Olive Oil, but just a pinch. After a few minutes the shells will open... Then add the BAY Scallops. I recommend Bay Scallops because they are more succulent and tastier than Sea Scallops which are much larger. However, if you're going to use Sea Scallops, put in at the same time as the Mussels to give it the same sauteing time.


	Now it's FLAMBE time!! Pour in the Vodka, tilt the pan and flambe. Add the Heavy Whipping Cream, simmer on Medium High until Cream begins to Rise, then lower and simmer till thick, about 5 min or less.

Now hopefully you've been timing when your Rice will be
done.

So it coincides with the sauce. If you still need more time,
just simmer sauce on VERY low or remove from heat and
reheat when Rice is done.

I save certain lids, one of which I like is the lid that comes
on the top of grated Parmesan Cheese. I then take the
Rice and put into the lid to mold it, then plop it on the
plate.
Then I top with the Mussels and Scallops.

And then pour the Alfredo sauce over.
OMG this is THE best dish ever. Enjoy!!