Seafood cassolettes

Ingredients, serves 4

  • 15cl of whipping cream
  • 10 cooked prawns
  • 130g of crab (flesh and leg meat)
  • 10 mussels
  • 1 clove of garlic
  • 1 carrot
  • 1 large shallot
  • 1 tablespoon of white wine
  • 1 small leek
  • Olive oil
  • Salt
  • Pepper
  • 1 pinch of green cardamom
  • 30cl of fish stock
  • 2 teaspoons of corn starch
  • Breadcrumbs
  • 1 pinch of coarse salt
  • 10 sprigs of dill
  • 2 lovely-looking leaves of fresh mint


  • Preheat the oven to 180 °C.
  • Sprinkle the breadcrumbs over the mussels, retaining a teaspoon’s worth for later. Sweat the rest in a drop of olive oil then add the peeled carrot. Cut off a couple of thin rings.
  • Brown for 2-3 minutes prior to adding the leek, which should be rinsed and chopped.
  • Add the salt and sprinkle a pinch of cardamom and pepper, then leave the sauce to thicken.
  • Afterwards add the fish stock and cook until the carrots look a bit crisp.
  • During this time drain the crabmeat and remove the prawns from their shells.
  • Next place the mussels in a pot with the white wine, the remaining teaspoon of breadcrumbs, a tablespoon of the fish stock from the vegetables cooking and the clove of garlic, which should be chopped. Cover and simmer over low heat for 5 minutes, occasionally shaking the pot.
  • Remove the mussels from their shells. Once the carrots are done, leave the stock to thicken.
  • Heat until simmering, stirring all the while, then add the 2 teaspoons of corn starch diluted with eight teaspoons of cold water.
  • Once sufficiently thickened add the cream, mussels, prawns and crab. Mix, sample and season to taste.
  • Finely chop the dill and fresh mint, then add to the mix. Distribute what you’ve prepared into 4 glass ramekins, sprinkling a bit of breadcrumbs on top. Bake in the oven for 15-20 minutes at 180 °C.

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