Melissa's Awesome Mussels and Scallops in Citrus Wine Broth Recipe

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite about 11 minutes; drain.

Combine white wine leek butter green onions shallot and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften 2 to 4 minutes.

Stir scallops mussels salt and pepper into the pot. Cover and cook stirring occasionally until scallops are opaque and mussels open 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream.

Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.