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.