(6 servings)
Wash the shellfish thoroughly and set aside.
For the green sauce: thinly dice the onion, mice the coriander and parsley, and put it all together in a bowl. Season with lemon juice, salt and pepper.
Sweat the diced onion, halved physalis and grated garlic in a pot.
Add the mussels to the pot, stir for a minute, add white wine and then water. Allow the mussels to cook for 5 minutes in the pot, covered.
Remove the mussels from the pot and boil for 5 minutes.
Put the remaining shellfish in the pot and cook for a few minutes.
Serve in a bowl with some scallops, clams, a tablespoon of soup, and green sauce.
