Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Succotash is a popular dish in the US and is often served at Thanksgiving celebrations.
For the succotash
- 50g/1¾oz butter
- 1 garlic clove, thinly sliced
- 2 shallots, diced
- 1 carrot, peeled and diced
- 1 leek, diced
- 1 celery stick, diced
- 160g tin sweetcorn, juice reserved
- 50ml/2fl oz double cream
- 60g/2¼oz white crabmeat
- salt and freshly ground black pepper
For the seafood
- 12 live mussels, scrubbed and debearded
- 50ml/2fl oz dry cider
- 25g/1oz butter
- 12 scallops, shelled, cleaned and shells washed and reserved
- snipped fresh chives, to garnish
Method
-
To make the succotash, heat the butter in a saucepan. Add the garlic, shallots, carrot, leek and celery and cook over a low heat for 10 minutes, or until soft but not coloured. Turn off the heat and stir in the sweetcorn, reserving the liquid. Season and set aside.
-
To make the seafood, discard any mussels with broken shells and any that refuse to close when tapped against the side of a sink. Heat the cider in a saucepan until almost boiling, then add the mussels. Cover with a lid and cook for 1 minute. Drain the mussels and discard any that remain closed. Remove the mussels from their shells and set aside.
-
Heat the butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Season lightly with salt.
-
Add the cream and a ladle of liquid from the sweetcorn to the succotash and stir. Stir in the crabmeat, mussels and seasoning and cook for 1 minute, or until thickened. Place the scallops back in their shells and spoon the succotash evenly over the top. Garnish with the chives and serve.
