Ingredients
Method
- Begin by gently steaming the mussels in a splash of white wine with the garlic and thyme until they open. Discard any that remain closed, then strain and reserve the fragrant cooking liquour.
- In a wide pan, melt the butter over a soft heat. Add the shallots and cook slowly until softened and translucent. Stir in the flour and cook briefly to form a smooth, pale roux.
- Gradually pour in the white wine, followed by the seafood stock and cream, stirring continuously until the sauce becomes silky and lightly thickened. Allow it to simmer gently.
- Stir through the Dijon mustard, thyme, and a seasoning of sea salt and freshly ground black pepper. Add the prawns, scallops, and white fish, allowing them to poach delicately in the sauce until just tender.
- Fold in the mussels and finish with fresh parsley, ensuring everything is evenly coated in the velvety sauce. Spoon the mixture into individual ramekins or a single baking dish.
- In a small bowl, combine the breadcrumbs, Gruyère, and melted butter. Scatter the mixture generously over the surface.
- Bake in a preheated oven at 200°C for 12–15 minutes, until the topping is golden and crisp. For a deeper colour, finish briefly under the grill.
- Serve immediately, while the filling is bubbling and the crust delicately crisp.
Notes
This dish may be prepared in advance and assembled ahead of time, ready to be baked just before serving for effortless entertaining.
For a more indulgent interpretation, consider replacing part of the seafood with tender lobster or sweet crab, adding an extra layer of richness and luxury.
To accommodate gluten-free preferences, substitute with a suitable gluten-free flour and breadcrumbs without compromising the integrity of the dish.
Serve alongside a lightly dressed salad and warm, crusty bread to complement the creamy sauce and create a beautifully balanced plate.
