Description

This Gourmet Seafood Cassolette is a luxurious, creamy seafood dish featuring a medley of shrimp, scallops, white fish, and mussels simmered in a delicate white wine and cream sauce, topped with Parmesan cheese and crispy breadcrumbs. Perfect for an elegant dinner, this dish combines rich flavors with a pleasing texture for a gourmet indulgence.

Ingredients

Scale

Seafood

1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)

Sauce

2 tbsp butter
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup fish or chicken stock

Topping

1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs (preferably panko)
1 tbsp fresh parsley, chopped

Seasoning & Garnish

Salt and pepper, to taste
Fresh lemon wedges for garnish

Instructions

Prepare the seafood: Clean and pat dry the mixed seafood, ensuring mussels are debearded and any broken shells are removed. Set aside.
Sauté aromatics: Heat butter and olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Deglaze with white wine: Pour in the dry white wine and allow it to simmer gently for 2-3 minutes to reduce slightly and intensify the flavor.
Add cream and stock: Stir in the heavy cream and fish or chicken stock, bringing the mixture to a gentle simmer. Season with salt and pepper to taste.
Cook the seafood: Add the mixed seafood to the skillet, covering and cooking until the seafood is just cooked through and opaque, about 5-7 minutes. Avoid overcooking to maintain tenderness.
Prepare topping: In a small bowl, combine the grated Parmesan cheese, breadcrumbs, and chopped fresh parsley.
Assemble and bake: Transfer the seafood and sauce mixture into individual oven-safe ramekins or a casserole dish. Sprinkle the Parmesan, breadcrumb, and parsley mixture evenly over the top.
Bake the cassolette: Preheat the oven to 375°F (190°C). Bake the assembled cassolette for 10-12 minutes until the topping is golden brown and crispy.
Garnish and serve: Remove from the oven and let cool slightly. Garnish with fresh lemon wedges and additional parsley if desired. Serve warm for a decadent seafood experience.

Notes

Use fresh seafood for the best flavor and texture.
Adjust the seasoning carefully as the cheese and stock can add saltiness.
For a lighter version, substitute heavy cream with half-and-half.
Serve with crusty bread or a green salad to complement the rich sauce.
Ensure not to overcook seafood to avoid toughness.

Keywords: seafood cassolette, creamy seafood dish, baked seafood, shrimp scallops mussels recipe, gourmet seafood