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

Ingredients

Main

  • 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

Method

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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