Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?




Seafood Casserole    HT  MC   50mins


Serves 4       Hot  Fish  Seafood  Shellfish  Alcohol  Main Course  Eggless



1kg/2lb Cleaned Mussels, in their shells

225g/8oz Sole, Halibut or Plaice fillets

225g/8oz Scallops

50g/2oz Butter

1 Onion, finely chopped

150ml/5 fl.oz. Dry White Wine

225g/8oz Button Mushrooms, thinly sliced

600ml/1pt Bechamel Sauce

Salt and Black Pepper





1. Put the mussels (in batches if necessary) in a large saucepan. Cover with a lid and put over a low heat. Heat for 4 minutes, shaking regularly, until the mussels open. Discard any which have failed to open. Shell the mussels and reserve the flesh. Strain the liquid through a sieve into a small saucepan.


2. Melt 25g/loz butter in a saucepan over moderate heat. Add the chopped shallots and fry until transparent. Pour in the wine and simmer until it has reduced to 3 tablespoons. Remove from the heat and add the mussels. Reserve.


3. Add the sole to the pan containing the mussel liquor and poach for 4 minutes. Add the scallops to the sole for the last minute of cooking time. Reserve the corals raw.


4. Melt 25g/loz butter in a frying pan and fry the sliced mushrooms until soft, then add them to the shallot and mussel pan.


5. Put the bechamel sauce into a large flameproof casserole. Gently fold in the shallot and mussel mixture and the scallop discs. Remove all skin and bones from the sole and fork it into chunks. Add these and the raw scallop corals to the sauce. 


6. Set the casserole over a low heat, taste and season with salt and freshly ground black pepper. If the mixture seems too thick, thin it down with a little extra white wine, or the mussel liquor left from cooking the fish. Heat, stirring, for 5 minutes or until heated through. Serve immediately.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish



 Follow us 




Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos