If you are looking to impress your friends and family with a dish that feels both luxurious and comforting, this Gourmet Seafood Cassolette Recipe is an absolute winner. It combines a delightful mix of succulent shrimp, tender scallops, flaky white fish, and briny mussels all bathed in a rich, creamy sauce. The golden, bubbling topping adds a perfect crunchy contrast, making every bite a symphony of flavors and textures that’s sure to become a favorite dinner party staple.
Ingredients You’ll Need
This recipe uses straightforward ingredients that come together beautifully to create a rich and flavorful dish. Each component plays an essential role, whether it’s the seafood delivering fresh oceanic taste, the cream and wine enriching the sauce, or the crispy topping adding delightful texture and color.
- 1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels): Choose fresh or thawed seafood for the best flavor and texture.
- 2 tbsp butter: Adds creaminess and helps sauté the aromatics beautifully.
- 2 tbsp olive oil: Balances the butter and gives a subtle fruity note.
- 1 small onion, finely chopped: Provides a sweet, savory base flavor.
- 2 cloves garlic, minced: Infuses the dish with warm, aromatic depth.
- 1/2 cup dry white wine: Adds acidity and complexity to the sauce.
- 1 cup heavy cream: Creates a rich, velvety sauce that coats the seafood.
- 1/4 cup fish or chicken stock: Enhances the sauce’s savory foundation.
- 1/2 cup grated Parmesan cheese: Brings a sharp, nutty flavor and helps form a golden crust.
- 1/4 cup breadcrumbs (preferably panko): Gives a crunchy, golden topping for texture contrast.
- 1 tbsp fresh parsley, chopped: Adds freshness and a pop of green color.
- Salt and pepper, to taste: Essential for balancing and enhancing the flavors.
- Fresh lemon wedges for garnish: Provide a bright citrusy finish.
How to Make Gourmet Seafood Cassolette Recipe
Step 1: Prepare the Dish and Aromatics
Start by preheating your oven to 375°F (190°C) and greasing your cassolette dishes or baking dish. This step ensures your seafood mixture will slide out easily after baking and prevents sticking. Then, gently soften the finely chopped onion and minced garlic in a skillet with butter and olive oil until they become soft and fragrant — this base builds an aromatic flavor that will carry through the whole dish.
Step 2: Cook the Seafood
Add your beautiful mix of shrimp, scallops, white fish, and mussels to the skillet. Cook just until the seafood begins to turn opaque, about 2-3 minutes. The goal here is to not overcook, since it will finish cooking in the oven. Once done, remove the seafood and set it aside carefully to maintain its delicate texture for later.
Step 3: Create the Creamy Sauce
Pour the dry white wine into the same skillet used to cook the seafood. Let it simmer and reduce for about 2-3 minutes while scraping the bottom of the pan to lift up all those flavor-packed browned bits. Next, stir in the heavy cream and fish or chicken stock. Allow the sauce to simmer a little longer, about 5 minutes, so it thickens ever so slightly and becomes incredibly luscious.
Step 4: Combine Seafood and Sauce
Return the gently cooked seafood to the skillet, seasoning everything with salt and freshly ground pepper. Gently stir so that the crustaceans and fish are lovingly coated with the creamy sauce. This tender mix is the heart of your Gourmet Seafood Cassolette Recipe.
Step 5: Assemble and Bake
Spoon the seafood and sauce mixture into your greased cassolette dishes. Sprinkle a generous layer of grated Parmesan cheese followed by crunchy breadcrumbs over the top. Place the dishes in the oven and bake for 12-15 minutes until the topping turns a perfect golden brown and starts to bubble joyfully.
Step 6: Garnish and Serve
Once out of the oven, sprinkle fresh parsley over the top for a splash of vibrant color and serve immediately with lemon wedges on the side to add a refreshing zesty twist.
How to Serve Gourmet Seafood Cassolette Recipe
Garnishes
Simple garnishes like freshly chopped parsley and bright lemon wedges take this dish from delicious to stunning. The parsley brings a fresh herbaceous note while the lemon adds a pop of acidity that balances the rich creaminess perfectly.
Side Dishes
Pair your Gourmet Seafood Cassolette Recipe with light sides such as a crisp green salad, lemony asparagus, or buttery garlic bread. These options complement the richness of the cassolette without overpowering it, creating a wholesome and satisfying meal.
Creative Ways to Present
For a charming presentation, serve the cassolette in individual ramekins or mini cocottes. This adds a personal, elegant touch perfect for dinner parties or romantic meals. Alternatively, present in one large dish for a family-style feast that invites sharing.
Make Ahead and Storage
Storing Leftovers
Any leftover Gourmet Seafood Cassolette Recipe should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for up to 2 days, allowing you to enjoy the flavors again without feeling rushed.
Freezing
While this dish is best enjoyed fresh, you can freeze the cooked seafood and sauce mixture (without the breadcrumb topping) in a freezer-safe container for up to one month. To freeze, cool completely, then seal tightly to prevent freezer burn.
Reheating
Reheat leftovers gently in a preheated oven at 325°F (160°C) until warmed through, about 15-20 minutes. Adding a bit of fresh grated cheese and breadcrumbs on top before reheating helps revive that beautiful golden crust you love.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Just make sure to thaw the seafood completely and pat it dry before cooking to avoid excess moisture in your cassolette.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or a mixture of milk and cream cheese, but keep in mind the sauce might not be quite as rich.
Is it possible to make this recipe gluten-free?
Yes! Simply use gluten-free breadcrumbs and make sure your stock and other ingredients are gluten-free certified.
Can I prepare the casserole in advance?
You can prepare everything up to the baking step and refrigerate it for a few hours, then bake just before serving for fresh, bubbly results.
Which wine pairs best with this dish?
A dry white wine like Sauvignon Blanc or Chardonnay complements the seafood and creamy sauce wonderfully while maintaining balance at the table.
Final Thoughts
I can’t recommend this Gourmet Seafood Cassolette Recipe enough if you want a dish that feels indulgent but is surprisingly easy to prepare. The layers of flavor and contrast in textures make it a crowd-pleaser every single time. Cozy up in your kitchen and treat yourself with this glorious seafood casserole—you deserve it!
Print
Gourmet Seafood Cassolette Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Baking
- Cuisine: French
Description
Gourmet Seafood Cassolette is a luxurious baked dish featuring a medley of tender shrimp, scallops, white fish fillets, and mussels smothered in a creamy, wine-infused sauce and topped with a golden crust of Parmesan cheese and breadcrumbs. This recipe blends rich flavors and textures for an elegant seafood entrée that comes together in just 35 minutes, perfect for impressing guests or treating yourself to a special meal.
Ingredients
Seafood
- 1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)
Sauce and Topping
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup fish or chicken stock
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Garnish
- Fresh lemon wedges for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and grease individual cassolette dishes or a large baking dish to prevent sticking.
- Sauté aromatics: In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for 2-3 minutes until they soften and release their fragrance.
- Cook seafood partially: Add the mixed seafood to the skillet and cook for 2-3 minutes just until the seafood begins to turn opaque. Remove from the pan and set aside to prevent overcooking.
- Deglaze with wine: Pour the dry white wine into the same skillet, cooking for 2-3 minutes while scraping up browned bits to enrich the flavor.
- Make creamy sauce: Add heavy cream and fish or chicken stock to the skillet, stirring to combine. Let this mixture simmer gently for about 5 minutes until it reduces slightly and thickens.
- Combine seafood and sauce: Return the partially cooked seafood to the skillet, season with salt and pepper, and stir delicately to coat the seafood evenly in the creamy sauce.
- Prepare for baking: Spoon the seafood and sauce mixture into the prepared cassolette dishes. Sprinkle evenly with grated Parmesan cheese and breadcrumbs to form a golden crust.
- Bake: Place the dishes in the preheated oven and bake for 12-15 minutes until the topping is golden brown and bubbly.
- Garnish and serve: Remove from oven and garnish with chopped fresh parsley and lemon wedges. Serve immediately for best flavor and texture.
Notes
- Use fresh seafood for the best taste and texture. If frozen, thaw completely before cooking.
- Dry white wine is essential for the depth of flavor; avoid cooking wines that contain salt or additives.
- For a lighter dish, substitute half-and-half or milk for heavy cream, though the sauce will be less rich.
- Panko breadcrumbs provide a crispier topping than regular breadcrumbs.
- This dish pairs beautifully with a crisp green salad or steamed vegetables.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to maintain the crust.
