Creamy Seafood Cassolette
Ingredients
- 500 gMytilus edulis (cleaned)
- 300 gShrimp (peeled)
- 200 gScallop (cleaned)
- 2 pcShallot (finely chopped)
- 40 gUnsalted butter
- 20 gWheat flour
- 150 mlDry white wine
- 200 mlCream
- 1 pcGarlic (minced)
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlFish stock
Method
A smooth sauce generously coating pearly scallops and firm shrimp. The briny aroma blends with nutty butter and reduced white wine for a rich, flavorful result.
- 1
In a pan, toss the mussels with 50ml of dry white wine. Cover over high heat. As soon as they open, remove them. Filter the juice and set aside; it's essential for the flavor.
- 2
Melt the butter in a saucepan. Add finely chopped shallots and minced garlic. Let them sweat without browning until the shallots are translucent.
- 3
Dust the flour over the butter. Stir for 1 minute to cook the flour, then pour in the remaining white wine and mussel juice. Whisk to avoid lumps until the sauce thickens.
- 4
Add the cream and fish stock. Let it reduce over low heat until the sauce coats the back of a spoon. It should be glossy and velvety.
- 5
Submerge the shrimp and scallops in the hot sauce. Let them poach for 2 to 3 minutes. The scallops should remain tender to the touch. Add the shelled mussels and parsley at the end.
Frequently asked questions
How do you get this dish right?
- Never boil the sauce once the scallops are in, or they will turn rubbery.
- If the sauce is too thin, let it reduce for a few more minutes before adding the seafood.
How long does this dish keep?
Eat immediately. Seafood does not reheat well as it toughens the flesh.
