Entree: France – Brittany – Gratin de Fruits de Mer (Baked mixed seafood in a creamy, wine-flavored sauce topped with cheese and breadcrumbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 3 min

Total 50 min

Ingredients

- 1 lb (454 g) mixed seafood (peeled shrimp, scallops, and firm white fish), cut into bite-size pieces
- 8 oz (225 g) mussel meat, cleaned
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 cup (150 g) shallots, finely chopped (about 4–5 small shallots)
- 2 cloves (1 oz / 28 g) garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 2 large egg yolks, approx. 1 oz (30 g) total
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (3 g) fine sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground white or black pepper
- 1 cup (100 g) grated Gruyère or Comté cheese
- 1/2 cup (50 g) fresh breadcrumbs
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice
- Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Butter a 9x9-inch (23x23 cm) baking dish or divide butter among four 8-oz (235 ml) ramekins.
2. In a large skillet over medium heat, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) olive oil. Add the shallots and cook until softened and translucent, about 4–5 minutes. Add garlic and cook 30 seconds more.
3. Deglaze the pan with the white wine, bring to a simmer and reduce by half, about 2–3 minutes. Add the stock and simmer another 2 minutes.
4. Stir in the heavy cream, Dijon mustard, salt, and pepper. Simmer gently until the sauce thickens slightly, 3–4 minutes. Remove from heat and whisk in the egg yolks, then add lemon juice and chopped parsley.
5. In a bowl, combine the mixed seafood and mussel meat. Toss gently with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper.
6. Arrange the seafood evenly in the prepared dish(es). Pour the cream sauce over the seafood so it is just covered.
7. In a small bowl, mix the grated cheese with the breadcrumbs. Sprinkle this mixture evenly over the top. Dot the surface with the remaining 2 tbsp (30 g) butter cut into small pieces.
8. Bake uncovered on the middle rack until the top is golden and the sauce is bubbling, 12–18 minutes for individual ramekins or 20–25 minutes for a single baking dish.
9. Remove from oven and let rest 3 minutes. Garnish with extra parsley and serve with lemon wedges and crusty bread or boiled potatoes.
10. Adjust seasoning as needed and enjoy immediately while hot and gratinéed.