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LeCordon Bleu

Seafood Fricasee

  • Preparation Time: 20 minutes minutes
  • Cooking Time: 30 minutes
  • Yield 4-6 servings


1 kg (2 lb) large mussels
500 g (1 lb) salmon fillet, skin removed
12 large scallops
12 large shrimp in their shells
2 shallots
1/2 bunch Italian parsley
1 spring fresh thyme
1 bay leaf
400 ml (14 fl oz) dry white wine

400 ml (14 fl oz) double cream
salt and freshly ground black pepper


Scrub the mussels well and remove any beards and barnacles with a small sharp knife. Discard any mussels that are open or don not close when tapped sharply against the work surface. Cut the salmon into 2.5 cm (1 inch) cubes. Rinse the scallops and pat dry. Cut the scallops in half. Finely chop the shallots. Separate the parsley leaves from the stalks and chop the leaves.

Put the shallots, parsley stalks, thyme, bay leaf and wine in a large saucepan and poil over high heat until reduced by about half. Add the mussels and shrimp, cover and cook over moderate heat until the mussels open and the shrimp are pink, about 5 minutes. Remove the mussels and shrimp with a slotted spoon. Shell the shrimp.

Strain the liquid through a fine sieve into a clean pan and bring to a boil. Reduce the heat to low, add the scallops and salmon, cover and cook for 3 minutes only. Remove the fish and scallops with a slotted spoon.

Reduce the liquid until syrupy, add the cream and simmer until the sauce coats the back of a spoon.  Seaon to taste. Add the salmon, scallops and shrimp, shake to coat in the sauce, then arrange the mussels on top. Cover and heat gently for 2-3 minutes.

To serve:  Sprinkle with the chopped parsley and serve immediately.

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