- 4 shells
- 1 twenty prawns
- 1 twenty mussels
- 100g mushrooms
- ½ glass of Muscadet
- 1 onion
- 60g flour
- 2 tbsp. fresh cream
- 75g butter
- salt pepper
Preparation 15 mins
Cooking 45 mins
Preheat the oven to room temperature. Scrape the mussels, open them dry over high heat, in a container.
When they open they will release their juice, keep this liquid and take the mussels out of their shells.
Put the prawns in boiling water, 5 min. Take them out to drain. Cook the shells, nuts and coral in a court bouillon, sea water from the shells, cooking water from the mussels, white wine, 1 onion, thyme, bay leaf.
Carve an onion
Let simmer over low heat for 15 minutes. Cook the rinsed and sliced mushrooms in butter, 15 min.
How to prepare and cook mushrooms?
Prepare the sauce, melt 30 g of butter in a saucepan, mix with 60 g of flour, beat the mixture until it becomes frothy.
Add the court bouillon of the shells, sieve. Cook 5 min and add 2 tbsp. tablespoons fresh cream.
Add the mussels, shelled prawns, mushrooms, shell meat to the sauce, adjust the seasoning if necessary.
Arrange these elements in the rinsed, brushed and dried shells, put a little breadcrumbs and a knob of butter on each.
Place a peeled shrimp on each shell.
Bake for about 10 minutes to brown and serve hot.
For this seafood shell recipe, you can count on 15 minutes of preparation. To learn more about the foods in this seafood recipe, head over to our food guide here.