Fruits De Mer Recipe

Prepare shellfish

Rinse mussels and clams under cold water, discard any with cracked shells or that do not close when tapped. If using cockles, scrub and purge in salted water for 20 minutes prior to cooking.

Sear shrimp and scallops

In a large heavy skillet or shallow pot over medium-high heat, add 1 tbsp olive oil and 20 g butter. When butter foams, add shrimp and scallops in a single layer. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Sear 1 minute per side until opaque and just cooked through. Transfer to a plate and set aside.

Cook calamari briefly

In the same pan add another 1 tsp olive oil if needed and sauté calamari rings 1–2 minutes until opaque and slightly firm. Remove and set with shrimp and scallops (calamari becomes rubbery if overcooked).

Steam mussels and clams

Wipe the pan clean, return to medium heat and add remaining 1 tbsp olive oil, shallot, sliced garlic and red pepper flakes. Cook gently 1–2 minutes until fragrant and softened but not browned. Add white wine and scrape up browned bits; bring to a simmer and add bay leaves and seafood stock. Increase heat to medium-high and add mussels and clams in an even layer. Cover and steam 4–6 minutes until shells open. Discard any that remain closed.

Combine all seafood

Remove lid, add seared shrimp, scallops and calamari back into the pot to warm through (about 1 minute). Squeeze the juice of the whole lemon into the broth, add remaining butter (30 g) and swirl until melted to enrich the sauce. Adjust seasoning with remaining salt and pepper to taste. Stir in 2 tbsp chopped parsley and remove bay leaves.

These ingredients are used in the steps above: melt butter and olive oil to sear and sauté, cook shallots and garlic to build the base flavor, and finish with butter for a glossy, rich broth. Keep garlic thinly sliced to flavor the broth and give texture; reserve a few cooked slices to place on bread if desired.

Prepare bread

Preheat oven to 200°C (400°F). Slice the baguette on the diagonal into 12–14 slices. Lightly brush each slice with olive oil or spread with the softened butter. Arrange on a baking sheet and toast 6–8 minutes until golden and crisp at the edges. If you like, rub a cut garlic clove over the hot toasts for more garlic aroma.

Plate and garnish

Ladle the mixed fruits de mer and broth into a large shallow serving bowl or individual bowls so each portion has a mix of mussels, clams, shrimp, scallops and calamari with generous broth. Arrange sliced baguette alongside or place toasted slices partially in the broth. Garnish with remaining chopped parsley and lemon wedges. Serve immediately so bread remains crisp and seafood hot.