in the flour. When thick pour over
the heated wine, and cook this
sauce for 15 to 20 minutes. Add the
flesh of the scampi, the sliced
mushrooms, the scallops cut into
two rounds each, and the mussels,
which should have been very
carefully cleaned. Turn up the
flame and cook until the mussels
have opened. At the last minute
add the reserved scampi in their
shells. Turn into a tureen or deep
dish, squeeze over a little lemon,
sprinkle with parsley, and serve
very hot, in soup plates.
The black shells of the mussels
and the pink of the prawns make a