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Ingredients

• 1 lb. of whitefish (whiting, sole, flounder, bass) free of skin/bones
• 8 large shrimp, shelled, deveined
• 8 sea scallops
• flour for coating
• 2 eggs beaten with 1 tablespoon of oil, seasoned liberally with salt and pepper
• Dijon mustard (about 1/4 cup)
• fresh bread crumbs (I like panko crumbs best these days)
• 1/4 cup of butter melted with 1/8 cup of oil
• *************************************************************************
• 1/4 cup of olive oil
• One cup of peeled diced eggplant
• 2 small zucchini, diced
• 4 large mushrooms, sliced
• 2 cloves of garlic minced
• 1 yellow onion, diced quite fine
• 2 ripe tomatoes, peeled, seeded and chopped
• 2 roasted red peppers cut in strips
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 1/2 cups of long grain rice
• 3 cups of chicken broth
• 1/2 cup of white wine
• 1 clove of garlic, minced
• 1/4 teaspoon or a generous pinch of red pepper flakes
• handful of chopped parsley
• 12 debearded mussels

Description

Simply Said, Zesty Seafood Skewers Served With A Dressed Up Version Of Rice Stewed With Vegetables. The Seafood Skewers Are A Little Fussy But The Flavor Is Terrific And Worth The Effort. I Sometimes Mix The Dijon With The Egg Wash, It Seems Easier To M

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