Seafood Bouillabaisse - cooking recipe

Ingredients

1 onion (finely chopped)
2 cloves garlic (minced)
chopped fresh flat-leaf parsley (for garnish)
2 tablespoons extra virgin olive oil
1 cup white wine
1 lb mussels (cleaned)
1/2 lb shrimp (cleaned & deveined, tails off)
1/2 lb large scallop
1 tablespoon cornstarch
2 tablespoons butter
1 cup half-and-half cream
2 cups julienned vegetables (leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper)

Preparation

Cook onion& garlic in oil until softened.
Add wine& bring to boil.
Add mussels.
Cover& cook until shells open.
Remove mussels& keep warm.
Add shrimp& scallops to wine mixture& simmer for 1 minute.
Remove shrimp& scallops& set aside.
Add vegetables to wine mix& cook for 1 minute.
Whisk in cornstarch, butter and half& half.
Bring to boil, stirring constantly until mixture thickens.
Return mussels, shrimp& scallops to pan.
Reheat gently for 2 to 3 minutes before serving.
Sprinkle with parsley& serve.