🦞 Seafood Lovers’ Dream: Gourmet Cassolette 🥂🌿

Here’s your detailed recipe for a luxurious Seafood Lovers’ Dream: Gourmet Cassolette, a creamy, comforting French-inspired seafood dish that feels like fine dining in your own kitchen. 🦞🍤🐟

🦞 Seafood Lovers’ Dream: Gourmet Cassolette 🥂🌿

Introduction

A Cassolette is a traditional French dish that’s both elegant and comforting — typically baked in small ramekins or a casserole dish with a creamy, flavorful sauce. This Gourmet Seafood Cassolette brings together tender shrimp, scallops, mussels, and flaky fish in a rich, velvety white wine and cream sauce, topped with a golden breadcrumb crust. It’s the ultimate indulgence for seafood lovers and a show-stopping main course for special occasions or romantic dinners.

Ingredients (Serves 2–3)

Seafood Mix:

• 6 large shrimp, peeled and deveined
• 6 sea scallops
• ½ cup mussels or clams (optional, cleaned)
• 1 small fillet of white fish (such as cod, haddock, or halibut), cut into chunks

Sauce:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• ¼ cup dry white wine (or seafood stock)
• ½ cup heavy cream
• ¼ teaspoon Dijon mustard
• Salt and black pepper to taste
• A pinch of nutmeg (optional, for warmth)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Topping:

• 2 tablespoons breadcrumbs (or crushed pork rinds for low-carb)
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon melted butter

Instructions

1. Prepare the Seafood:
   Pat all seafood dry with a paper towel. Lightly season with salt and pepper.
2. Make the Cream Sauce:
   In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallots, sautéing until fragrant. Deglaze with white wine, letting it reduce by half. Stir in cream, mustard, nutmeg, lemon juice, and parsley. Simmer until slightly thickened.
3. Cook the Seafood:
   Add shrimp, scallops, and fish to the sauce. Cook gently for 3–4 minutes, until the seafood is just tender (do not overcook). Add mussels or clams last, allowing them to steam open.
4. Assemble the Cassolette:
   Spoon the seafood mixture into ramekins or a small baking dish. In a bowl, mix breadcrumbs, Parmesan, and melted butter. Sprinkle over the top.
5. Bake:
   Place the casseroles under a preheated broiler or in a 400°F (200°C) oven for 5–7 minutes, until the topping turns golden and crisp.
6. Serve:
   Garnish with fresh parsley and a lemon wedge. Serve hot with crusty bread or a green salad.

Chef’s Tips

• Substitute cream with coconut milk for a dairy-free version.
• For extra indulgence, add chunks of lobster or crab meat.
• Best served immediately for the perfect creamy texture and crunch.