Work in Progress.
Béchamel Seafood Aumônière
Appetizers & Shareable
35 oz (1kg) Mussels
9 oz (250g) pink shrimp
14 oz (400 g) Cremini Mushrooms
6 Sprigs of parsley
3.5 oz or 7 tbsp. (100 g) Butter
13.5 fl oz. (40 cl) Milk
3.5 oz (100 g) Crème fraîche
2.5 oz (70 g) shredded Gruyère
1 small pinch Grated nutmeg
1 pinch of Sea-Salt
Ground Pepper to taste
Prepare the crêpe batter: sift the flour with the salt. Dig a well in the center, pour in the beaten eggs and oil. Mix, then add the milk little by little. Leave to rest for 1 hour.
Meanwhile, scrape and wash the mussels. Open them over high heat. Remove them immediately, shell them and filter the cooking juices.
Clean the mushrooms, then chop them finely.
Heat 20 g of butter in a frying pan and put the peeled and chopped shallots in it to brown. Add the minced mushrooms and chopped parsley. Leave to cook until the cooking juices have evaporated.
Prepare a Béchamel sauce: melt 40 g of butter in a heavy-based saucepan. Pour in the flour, mix and cook for 2 min. Add the juice from the mussels and then the milk, stirring constantly. Salt, pepper and season with nutmeg. Leave to thicken for 10 to 15 minutes. Add the crème fraîche.
Make eight crêpe in an oiled pan.
Preheat the broiler.
Combine the minced mushrooms, mussels and peeled pink shrimp with the Béchamel sauce.
Divide this filling into each crêpe. Roll them up and store them, two by two, in individual buttered gratin dishes. Sprinkle with grated Gruyère cheese and shavings of butter.
Put on the grill under the oven for about 5 min. Serve hot in the baking dish.
The Aumônière fold is elegant but can be tricky if you have never tried before.
If you find the Aumônière fold too difficult, we recommend that simply roll the crêpes instead and bake au gratin.