Seafood Stew

Directions

1. 1
   Place 1/2 cup wine in a 3-quart saucepan, and bring to a boil.
2. 2
   Add the mussels, cover and cook over medium heat until the mussels open, about 10 minutes.
3. 3
   Use a slotted spoon to remove the mussels to a bowl.
4. 4
   Strain the cooking liquid through a very fine strainer into a 2-cup measure.
5. 5
   Add enough water to make 1 1/2 cups, and set aside.
6. 6
   Rinse any grit out of the saucepan.
7. 7
   Place it over medium heat to dry it; then, add the butter.
8. 8
   Add the onion, fennel and shallots, and saute, stirring from time to time, until they are tender but not brown.
9. 9
   Add the remaining wine, and cook over high heat until nearly all the wine evaporates.
10. 10
    Add the mussel liquid.
11. 11
    Bring to a boil, and add the shrimp.
12. 12
    Cover, and cook about 5 minutes, until the shrimp are not quite completely pink.
13. 13
    Stir in the scallops, cover and cook about 3 minutes.
14. 14
    Add the mussels in their shells, cover and cook 2 minutes longer, until the mussels are reheated and the other seafood is cooked.
15. 15
    Using a slotted spoon, transfer the seafood, onions and fennel to a large, warmed, shallow serving bowl.
16. 16
    Cover the bowl.
17. 17
    Bring the contents of the saucepan to a boil, add the sherry and cream and cook briskly for 5 minutes or so, until the liquid has reduced and thickened somewhat.
18. 18
    Season to taste with salt and pepper, and add the lemon juice.
19. 19
    Swirl in a little additional butter if desired.
20. 20
    Pour the sauce over the seafood, sprinkle with chives and serve.