Golden Shellfish Parcels

Course : Seafoods
Serves: 6
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2 pounds mussel
1 tablespoon shallot
1/2 teaspoon fresh thyme
2 piece bay leaf
2/3 cup white wine
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 pound bay scallops
1/2 pound bay shrimp
3/4 cup button mushrooms
1 cup unsalted butter
1/3 cup flour
1/2 cup cream
1/4 teaspoon nutmeg
4 sheets frozen filo dough

Preparation / Directions:

Combine mussels, shallots, half of the thyme, half of the bay leaves, and one-third of the wine in a saucepan, over a moderate flame steam mussels until they pop open remove mussels with a slotted spoon(discard any not open) remove and discard shells strain and reserve liquid combine 1 cup water, one-third of the wine, remaining bay leaves, and remaining thyme in a saucepan, over a moderate flame add scallops and simmer just until tender remove scallops with a slotted spoon strain and reserve liquid heat 2 tablespoons butter in a skillet, over a moderate flame add mushrooms and saute until the moisture evaporates season to taste with salt and pepper heat 1/3 cup butter in a saucepan, over a medium flame whisk in flour, heat and stir for 3-4 minutes gradually whisk in reserved liquids reduce heat and simmer for 7 minutes skim well stir in cream season to taste with salt, pepper, wine, and nutmeg combine 2/3 sauce mixture with mushrooms, mussels, scallops, and shrimp brush a sheet of filo with melted butter cover with another sheet and brush with melted butter cut, lengthwise into 3 strips place 3-4 tablespoons seafood mixture onto the end of each strip fold over to make a triangle fold over and over into a triangle Repeat with remaining dough and filling place parcels onto an ungreased baking sheet brush with melted butter bake @ 400 degrees for 10 minutes, until golden arrange onto a serving platter ladle remaining 1/3 sauce mixture over the top serve hot


Nutritional Information:

570 Calories (kcal); 40g Total Fat; (65% calories from fat); 34g Protein; 14g Carbohydrate; 213mg Cholesterol; 652mg Sodium

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