Jul 14 2026
Restaurants›Avert Brasserie›Chateau Recipe

Chateau Recipe

Inspired by Avert Brasserie
Time30m
Serves4

shrimp, oyster, mussels

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Sauce

Method

Preparation

  1. 1

    Clean the Seafood

    Rinse the shrimp under cold water, remove the shells and devein them. Scrub the mussels under running water and debeard them. Open the oysters and set them aside on a plate.

  2. 2

    Chop the Garlic and Parsley

    Finely mince the garlic cloves and chop the parsley leaves.

Cooking

  1. 3

    Cook the Sauce

    In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  2. 4

    Add the White Wine

    Pour in the white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.

  3. 5

    Add the Seafood

    Add the shrimp, mussels, and oysters to the skillet. Season with salt and black pepper to taste. Cover the skillet and cook for about 5-7 minutes, or until the mussels open and the shrimp are pink and cooked through.

  4. 6

    Finish with Lemon and Parsley

    Once the seafood is cooked, remove from heat and drizzle with lemon juice. Toss in the chopped parsley and give it a gentle stir to combine.

Serving

  1. 7

    Plate and Serve

    Serve the seafood hot, either in the skillet or plated with a garnish of additional parsley and lemon wedges on the side.

More from Avert Brasserie