My mom's recipe
Brush the mussels under water. Place them in a pan with a splash of white wine and cover. Allow them to open for 5 minutes over high heat, shaking the handle of the pan. Let them cool slightly and remove them from their shells. Strain the cooking liquid.
Boil the fish and flake it.
Preparation of béchamel sauce: melt the butter in a saucepan, add the flour and stir for a few minutes. Gradually add the milk, the cornstarch, and stir over low heat until the mixture is smooth and thickens.
In a buttered baking dish, arrange the mussels, fish, mushrooms, and shrimp. Pour the béchamel sauce on top and sprinkle with breadcrumbs.
To finish, bake for 15 minutes. Place the dish under a preheated broiler for 2 minutes to brown the breadcrumb mixture.
0 servings
6
TH 
EN