- Cleaned and prepared mussels and small clams are boiled to open with dry white wine and chopped shallots. The sound meat is reserved. Meat from opened scallops is sliced and sautéed in butter for a few seconds. The clam and mussel liquor is reduced by half and finished with single cream to form a sauce. The salad is assembled from sliced cold waxy potatoes topped with the cooked shell fish. The sauce is poured over and the whole is garnished with chopped parsley and served warm.