Mussel Casserole
Muscle casserole is a recipe with fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g scallops
- 250 g mussel meat (frozen, from can)
- 400 g small shrimp (pre‑shucked)
- 250 g small champignons
- 150 g sorrel
- 80 g Butter
- 400 ml fish stock
- 200 g heavy cream
- 2 egg yolks
- 30 g flour
- Salt
- pepper (ground)
- butter
Instructions
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1.
Thaw frozen mussels, drain mussel meat from can.
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2.
Sauté scallops in 10 g butter for about 1–2 minutes per side, remove and set aside. Clean champignons, slice, brown lightly in 20 g butter, remove and set aside.
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3.
In a pot, melt remaining butter, whisk in flour, cook until pale, then stir in stock, bring to boil while stirring, simmer for several minutes, remove from heat, let cool slightly, then fold in egg yolks and cream. Wash, dry, chop sorrel, add to sauce, season with salt and pepper.
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4.
Grease gratin dishes with a little butter, arrange seafood and champignons, pour sauce over, bake at 210°C for about 15 minutes until golden. Serve immediately.
