Cream sauce with seafood

Name: Cream sauce with seafood
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 pack of (400 g) frozen venus clams; 12-16 (approx. 250 g; fresh or frozen) cooked shrimps without head and shell; 1 Garlic clove; 8-10 black olives without stone; 1 cube (50 g) Lobster Soup Paste; 1/8 l White wine; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 pack of (400 g) frozen venus clams
12-16 (approx. 250 g; fresh or frozen) cooked shrimps without head and shell
1 Garlic clove
8-10 black olives without stone
1 cube (50 g) Lobster Soup Paste
1/8 l White wine
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice

Directions

1
Defrost mussels and frozen shrimps. Rinse well. Cook the mussels dripping wet in a covered pot for about 5 minutes. Put closed ones away
2
Peel and crush the garlic. Finely chop the olives. Heat lobster paste in a pot and sauté both in it. Deglaze with wine, 1/8 l water and cream while stirring, bring to the boil. Season to taste. Heat prawns in it for about 2 minutes. Fold in the mussels