Introduction

This Gourmet Seafood Cassolette is a delightful blend of tender shrimp, scallops, fish, and mussels baked in a creamy, flavorful sauce. Perfect for a special dinner, it’s rich yet comforting with a golden, cheesy crust that will impress any seafood lover.

A close-up of a baked cheesy dish in a dark pan on a white marbled surface, showing a thick base layer of melted golden-brown cheese with a slightly crispy edge, followed by a second layer of more melted cheese that is creamy white with light browning, topped with evenly spaced, plump seared scallops that are lightly browned on the edges. Fresh green chopped herbs are sprinkled on top, adding a fresh pop of color and texture contrast. The background is softly blurred with hints of green and red, enhancing the warm and rich feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)
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
Fresh lemon wedges for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C). Grease individual cassolette dishes or a large baking dish.
Step 2: In a large skillet, heat the butter and olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for 2-3 minutes until they become soft and fragrant.
Step 3: Add the mixed seafood to the skillet and cook for 2-3 minutes until it just begins to cook through. Remove the seafood from the skillet and set aside.
Step 4: Pour the dry white wine into the same skillet and cook for 2-3 minutes, scraping up any browned bits from the pan to add flavor.
Step 5: Stir in the heavy cream and fish or chicken stock. Let the sauce simmer gently for about 5 minutes until it reduces slightly and thickens.
Step 6: Return the seafood to the skillet. Season with salt and pepper, then gently stir to coat the seafood evenly with the creamy sauce.
Step 7: Spoon the seafood and sauce mixture into the prepared cassolette dishes. Sprinkle each with grated Parmesan cheese and breadcrumbs on top.
Step 8: Bake in the preheated oven for 12-15 minutes, until the tops are golden brown and bubbly.
Step 9: Remove from the oven and garnish with freshly chopped parsley and lemon wedges before serving for a fresh burst of flavor.

Tips & Variations

Use panko breadcrumbs for a crispier topping or substitute with crushed crackers for a different texture.
Try adding a pinch of cayenne pepper or smoked paprika to the sauce for a subtle spicy kick.
For a lighter version, substitute half the heavy cream with whole milk or a creamy plant-based alternative.
Feel free to mix in other seafood like crab meat or lobster for extra luxury.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to preserve the texture of the sauce and seafood. Avoid microwaving to prevent rubbery seafood.

How to Serve

A white round ceramic dish filled with a baked shrimp casserole, showing a golden-brown cheese crust bubbling over the edges. On top, eight plump shrimp with lightly browned grill marks sit evenly spaced on a smooth creamy cheese layer that covers the dish. Small green herb leaves are sprinkled across the shrimp and cheese, adding fresh touches. The dish rests on a textured brown cloth on a white marbled surface, with a garlic clove and some more green herbs nearby, creating a rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the cassolette and keep it covered in the refrigerator for a few hours before baking. Just add extra baking time if baking straight from cold.

What types of seafood work best in a cassolette?

A mix of firm, quick-cooking seafood like shrimp, scallops, white fish, and mussels works best. Avoid very delicate fish as it may overcook during baking.

Gourmet Seafood Cassolette Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

This Gourmet Seafood Cassolette is a creamy, indulgent baked seafood dish featuring a medley of shrimp, scallops, white fish, and mussels in a rich white wine and cream sauce, topped with Parmesan cheese and crispy breadcrumbs. Perfectly baked to golden perfection, it’s an elegant and flavorful meal ideal for special occasions or a luxurious dinner.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: French

Ingredients

Scale

Seafood

1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)

Sauce and Toppings

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
Fresh lemon wedges for garnish

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). 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 become soft and fragrant, which builds the base flavor for the dish.
Cook the seafood: Add the mixed seafood to the skillet and cook for 2-3 minutes until they just start to turn opaque and cook through. Remove the seafood from the skillet and set aside to prevent overcooking during baking.
Deglaze the pan: Pour the dry white wine into the same skillet and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan to deepen the sauce’s flavor.
Make the sauce: Add the heavy cream and fish or chicken stock, stirring to combine all ingredients. Let this sauce simmer gently for about 5 minutes so it reduces slightly and thickens.
Combine seafood and sauce: Return the cooked seafood back to the skillet, season with salt and pepper to taste, and gently stir to coat everything evenly in the creamy white wine sauce.
Assemble the cassolette: Spoon the seafood and sauce mixture into the prepared baking dishes. Evenly sprinkle the tops with grated Parmesan cheese followed by the breadcrumbs to create a golden crust.
Bake: Place the dishes in the preheated oven and bake for 12-15 minutes until the breadcrumb topping is golden brown and bubbly.
Garnish and serve: Remove from the oven and garnish with fresh chopped parsley and lemon wedges to add brightness before serving hot.

Notes

For best flavor, use fresh seafood and a good quality dry white wine like Sauvignon Blanc or Pinot Grigio.
Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
If fish or chicken stock is unavailable, vegetable stock can be used as a substitute.
Serve with crusty bread or a light salad to complement the rich casserole.
This dish can be prepared ahead of time and baked just before serving.

Keywords: seafood casserole, seafood cassolette, baked seafood dish, creamy seafood bake, white wine seafood, Parmesan breadcrumb topping