Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Bouchées à la reine aux fruits de mer 🦪🦐

Seafood Vol-au-Vent 🦪🦐

Name: Seafood Vol-au-Vent 🦪🦐
Ingredients: 35 shrimp; 35 mussels; Squid; 3 cloves garlic; 8 vol-au-vent pastry shells; Béchamel sauce; Salt and pepper; Chopped parsley and garlic (persillade); Shredded cheese; 3 cups mushrooms (about 300 grams)

Iméno @mes_moments_de_mams

Here’s a quick and easy dish to prepare, with a variety of possible fillings.

Iméno @mes_moments_de_mams

Here’s a quick and easy dish to prepare, with a variety of possible fillings.

Saved

Ingredients

35shrimp
35mussels
Squid
3 clovesgarlic
8vol-au-vent pastry shells
Béchamel sauce
Salt and pepper
Chopped parsley and garlic (persillade)
Shredded cheese
3 cupsmushrooms (about 300 grams)

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Steps

1

Rinse and cook the mussels in a pot without any liquid. As soon as they open, remove them from the heat. If overcooked, they will become tough. Remove the shells and set aside.
2

Peel the shrimp and sauté them with the squid and mussels in butter and grated garlic. Season with salt, pepper, and add the chopped parsley and garlic mixture.
3

Melt butter in a skillet and sauté the mushrooms with salt and pepper. Cook until they release their liquid and are lightly browned.
4

Prepare your béchamel sauce. It should be fairly thin.
Recipe here:
https://cookpad.wasmer.app/fr/t/49447
5

Add the seafood and mushrooms to the béchamel sauce.
6

Place the empty vol-au-vent pastry shells on a baking sheet and bake for 5 to 8 minutes.
7

Mix your béchamel sauce well and fill the baked vol-au-vent shells. Sprinkle shredded cheese on top.