Gourmet Cassolette Recipe

Here is a complete step-by-step recipe for a Seafood Lovers’ Dream: Gourmet Cassolette, a rich and elegant French-inspired seafood dish made with a creamy wine sauce, baked with seafood and often topped with cheese or breadcrumbs. Perfect for a dinner party or a special meal.

Seafood Cassolette Recipe

Ingredients (Serves 4)

Seafood:

• 200 grams shrimp, peeled and deveined

• 200 grams scallops or white fish (cod, haddock), cut into bite-size pieces

• 200 grams mussels or clams, cleaned and debearded (optional)

• 1 tablespoon olive oil

• Salt and pepper to taste

Sauce:

• 2 tablespoons unsalted butter

• 1 small shallot or onion, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• ½ cup dry white wine

• 1 cup seafood stock or fish broth

• ½ cup heavy cream

• 1 teaspoon Dijon mustard

• 1 tablespoon chopped fresh parsley

• Salt and pepper to taste

• Pinch of cayenne pepper or paprika (optional)

Topping:

• ½ cup grated Gruyère or Parmesan cheese (optional)

• ¼ cup breadcrumbs (optional)

• 1 tablespoon melted butter (if using breadcrumbs)

Instructions

Step 1: Prepare the seafood

1. Pat all seafood dry with paper towels.

2. Heat 1 tablespoon olive oil in a skillet over medium heat.

3. Add shrimp and scallops (or white fish) and cook for 1 to 2 minutes per side, just until lightly browned.

4. Remove seafood from the pan and set aside.

5. If using mussels or clams, steam them separately in a small pot with a splash of water or wine until they open. Discard any that remain closed.

Step 2: Make the sauce

1. In a saucepan, melt 2 tablespoons butter over medium heat.

2. Add chopped shallots or onion and cook for 2 to 3 minutes until softened.

3. Add garlic and cook for another 30 seconds.

4. Stir in the flour and cook for 1 minute to form a roux.

5. Gradually whisk in white wine and cook for 1 to 2 minutes to let the alcohol evaporate.

6. Add seafood stock and whisk until smooth.

7. Simmer for 3 to 5 minutes until slightly thickened.

8. Stir in the cream, Dijon mustard, parsley, salt, pepper, and cayenne if using.

9. Let the sauce simmer for another 2 minutes, then remove from heat.

Step 3: Combine seafood and sauce

1. Add the cooked shrimp, scallops, and steamed mussels or clams to the sauce.

2. Gently stir to coat everything evenly.

3. Taste and adjust seasoning as needed.

Step 4: Assemble the cassolettes

1. Preheat oven to 200°C (400°F).

2. Divide the seafood and sauce into individual ramekins or baking dishes.

3. Top each with grated cheese, or a mixture of breadcrumbs and melted butter, or both.

Step 5: Bake

1. Place the ramekins on a baking tray.

2. Bake for 10 to 15 minutes, or until the top is golden and bubbling.

3. Let rest for a few minutes before serving.

Serving Suggestions

• Serve with crusty bread, rice, or buttered noodles.

• Pair with a dry white wine like Sauvignon Blanc or Chardonnay.

• Garnish with fresh parsley or lemon zest for extra flavor.

Storage

• Best served fresh, but leftovers can be refrigerated for up to 2 days.

• Reheat gently in the oven for best results.