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When it comes to gourmet dishes that evoke the essence of coastal culinary arts, few can rival the exquisite charm of Seafood Cassolette. This delightful French dish hails from the rich traditions of Mediterranean cuisine, where fresh seafood takes center stage. The term "cassolette" refers not only to the dish itself but also to the small, typically earthenware pots from which it is served. This dish beautifully showcases the art of layering flavors, combining various seafood with a decadent sauce, topped with a crispy crust that invites diners to dig in.

Gourmet Seafood Cassolette

Indulge in the exquisite flavors of this Gourmet Seafood Cassolette! Packed with fresh shrimp, scallops, mussels, and white fish, this comforting dish features a creamy sauce enhanced with white wine and Dijon mustard. Topped with rich Gruyère cheese and crunchy panko breadcrumbs, it's baked to perfection for a delightful golden crust. Perfect for a special dinner or a cozy night in, serve it with lemon wedges and fresh parsley for an unforgettable meal!
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Ingredients
  

200g fresh shrimp, peeled and deveined

200g scallops, cleaned

200g mussels, cleaned and scrubbed

150g white fish fillets (like cod or halibut), cut into bite-sized pieces

1 cup heavy cream

1/2 cup dry white wine

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 small shallot, finely chopped

1/2 cup grated Gruyère cheese

1/4 cup panko breadcrumbs

1 tablespoon olive oil

1 tablespoon butter

Salt and pepper to taste

Fresh parsley for garnish

Lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Aromatics: In a large skillet over medium heat, add the olive oil and butter. Once melted, add the minced garlic and chopped shallot. Sauté for about 2-3 minutes until fragrant and translucent.

      Prepare the Seafood: Add the shrimp, scallops, mussels, and white fish to the skillet. Cook for 3-4 minutes until the seafood is just beginning to cook through (the shrimp should turn pink, and the scallops should become opaque). Season with salt and pepper.

        Create the Sauce: Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off. Then stir in the heavy cream and Dijon mustard, mixing well to combine. Bring the mixture to a gentle simmer and cook for an additional 2-3 minutes. Add a bit more salt and pepper to taste.

          Assemble the Cassolette: Transfer the seafood mixture into individual cassolette or oven-safe dishes. Sprinkle the grated Gruyère cheese evenly on top, followed by a generous sprinkle of panko breadcrumbs for a crunchy topping.

            Bake: Place the cassolette dishes on a baking tray and bake in the preheated oven for about 15-20 minutes or until the cheese is bubbly and golden brown.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4