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Le Chaudron recipe
Cassolette de fruits de mer
Seafood gratin cassolettes
⏱ 45 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)peeled shrimp
300 g (11 oz)shelled mussels
200 g (7 oz)sea scallops
250 g (9 oz)button mushrooms, sliced
300 ml (1¼ cups)heavy cream
150 ml (⅔ cup)dry white wine
60 g (2 oz)grated Gruyère
- 300 g (11 oz) peeled shrimp
- 300 g (11 oz) shelled mussels
- 200 g (7 oz) sea scallops
- 250 g (9 oz) button mushrooms, sliced
- 300 ml (1¼ cups) heavy cream
- 150 ml (⅔ cup) dry white wine
- 60 g (2 oz) grated Gruyère
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the mushrooms for 5 minutes.
- Add the white wine, then the cream, and reduce for 5 minutes.
- Add the shrimp, mussels and scallops and poach for 3 minutes.
- Don't overcook the seafood.
- Divide among individual dishes and sprinkle with Gruyère.
- Bake at 200°C (400°F) for 10 minutes until golden. Serve hot.
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