Casserole of Seafood in Pinot Gris

Alan Coxon's quick and easy casserole of clams, mussels and cod makes a hearty, satisfying meal on a cold day
By Alan Coxon
Casserole of Seafood in Pinot Gris
  • Rating:
  • Serves: 4-5
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 450 g fresh clams, cleaned
  • 900 g live mussels, scrubbed and debearded
  • 4 tbsp unsalted butter
  • 3 shallots, finely chopped
  • 2 tbsp chopped parsley
  • 1 bay leaf
  • 1 sprig of thyme
  • 4 cod or halibut fillets, about 180g each, cut into large pieces
  • 150 ml Pinot Gris white wine


1. Discard any clams or mussels with damaged or broken shells, or any with open shells that refuse to close when sharply tapped with a knife.

2. Place the butter in a large casserole over a low heat until melted.

3. Add the shallots and cook over a low heat for 1-2 minutes, until softened.

4. Add the parsley, bay leaf and thyme and cook for a further 1-2 minutes.

5. Add the clams, mussels and fish, then stir in the white wine. Cover and cook for 3-4 minutes, or until the seafood shells have fully opened. Discard any clams or mussels that remain closed. Serve immediately.

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