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1
Place 1/2 cup wine in a 3-quart saucepan, and bring to a boil.
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2
Add the mussels, cover and cook over medium heat until the mussels open, about 10 minutes.
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3
Use a slotted spoon to remove the mussels to a bowl.
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4
Strain the cooking liquid through a very fine strainer into a 2-cup measure.
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5
Add enough water to make 1 1/2 cups, and set aside.
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6
Rinse any grit out of the saucepan.
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7
Place it over medium heat to dry it; then, add the butter.
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8
Add the onion, fennel and shallots, and saute, stirring from time to time, until they are tender but not brown.
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9
Add the remaining wine, and cook over high heat until nearly all the wine evaporates.
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10
Add the mussel liquid.
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11
Bring to a boil, and add the shrimp.
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12
Cover, and cook about 5 minutes, until the shrimp are not quite completely pink.
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13
Stir in the scallops, cover and cook about 3 minutes.
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14
Add the mussels in their shells, cover and cook 2 minutes longer, until the mussels are reheated and the other seafood is cooked.
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15
Using a slotted spoon, transfer the seafood, onions and fennel to a large, warmed, shallow serving bowl.
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16
Cover the bowl.
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17
Bring the contents of the saucepan to a boil, add the sherry and cream and cook briskly for 5 minutes or so, until the liquid has reduced and thickened somewhat.
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18
Season to taste with salt and pepper, and add the lemon juice.
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19
Swirl in a little additional butter if desired.
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20
Pour the sauce over the seafood, sprinkle with chives and serve.
