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Seafood casseroles have long been a cherished dish across various cuisines, celebrated for their comforting warmth and rich flavors. These dishes often evoke a feeling of indulgence, making them perfect for special occasions or a cozy family dinner. Among the multitude of seafood casserole recipes, the gourmet seafood cassolette stands out not just for its exquisite taste but also for the fresh, high-quality ingredients that elevate it to a whole new level of culinary delight.

Gourmet Seafood Cassolette

Indulge in this Gourmet Seafood Cassolette, a delightful dish packed with shrimp, scallops, and mussels, all brought together in a creamy, savory sauce. With fresh vegetables, Dijon mustard, and smoked paprika, every bite is a burst of flavor. Topped with Gruyère cheese and crispy breadcrumbs, it’s baked to perfection. Perfect for a cozy dinner or impressing guests! Serve with lemon wedges for a zesty finish. Enjoy a taste of the sea!
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Ingredients
  

1 cup mixed seafood (shrimp, scallops, and mussels)

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup heavy cream

1 cup white wine

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

1 teaspoon fresh thyme leaves

Salt and pepper to taste

¼ cup fresh parsley, chopped

1 cup grated Gruyère cheese

1 cup breadcrumbs (preferably panko for extra crunch)

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease individual casserole dishes or one large baking dish with non-stick spray.

    Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are fragrant and translucent, about 3-4 minutes.

      Add Vegetables: Stir in the diced red bell pepper and cook for an additional 2-3 minutes. Then, add the cherry tomatoes and cook until softened, about 5 more minutes.

        Combine the Liquids: Pour in the white wine, scraping up any bits that have stuck to the pan. Bring to a simmer and let it reduce by half, then add the heavy cream, Dijon mustard, smoked paprika, thyme, salt, and pepper. Stir and let it simmer for another 3-4 minutes, allowing the flavors to meld together.

          Incorporate the Seafood: Gently fold in the mixed seafood and cook for another 4 minutes until the seafood is just cooked through. Remove from heat.

            Prepare for Baking: Spoon the seafood mixture evenly into the prepared casserole dishes. Top each with a generous layer of grated Gruyère cheese followed by a sprinkle of breadcrumbs.

              Bake: Place the casseroles in the preheated oven and bake for 20-25 minutes or until the top is golden brown and bubbly.

                Garnish and Serve: Once out of the oven, let it cool slightly. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the top.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 | Serving Size: 1 casserole per person