Vol-au-Vent of Mussels, Shrimp and Scallops

By The Canadian Living Test Kitchen

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Vol-au-Vent of Mussels, Shrimp and Scallops

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	320320 cal
pro	17 g17g pro
total fat	19 g19g total fat
sat. fat	9 g9g sat. fat
carb	19 g19g carb
fibre	1 g1g fibre
chol	110 mg110mg chol
sodium	437 mg437mg sodium
% RDI:	-
calcium	33 calcium
iron	1818 iron
vit A	1414 vit A
vit C	33 vit C
folate	1414 folate

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This is an appetizer dish that has a number of steps: the seafood, sauce and puff pastry cases. At The Little Inn, the chefs make the components ahead of time — and so can you.

Ingredients

1 lb mussels , (about 24)1 1lb lbmusselmussels, (about 24)
1/2 cup white wine 1/2 1/2cup cupwhite wine
16 16large raw shrimp, peeled and deveined
8 large scallops , (about 12 oz/375 g)8 8large scallopscallops, (about 12 oz/375 g)
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp butter 1 1tbsp tbspbutter
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
Sauce:
1/4 cup butter 1/4 1/4cup cupbutter
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1-1/2 cups fish stock 1-1/2 1-1/2cups cupsfish stock or chicken stock
2 tbsp whipping cream 2 2tbsp tbspwhipping cream
1 1pkg pkg(450 g) frozen all-butter puff pastry, thawed but cold
1 egg , beaten1 1eggeggs, beaten

Preparation

Scrub mussels, snipping off any beards and discarding any that do not close when tapped.

In saucepan, bring wine to boil over medium-high heat. Add mussels; cover and steam, stirring once, until mussels open, about 5 minutes. With slotted spoon, transfer to bowl. Discard any that do not open. Let mussels cool; remove meat and discard shells.

Return liquid to simmer. Add shrimp; poach until firm and pink, 3 minutes. Reserving 1/2 cup (125 mL) of the liquid, drain shrimp and chill. (Make-ahead: Refrigerate mussels and shrimp in separate airtight containers for up to 24 hours.)

Sauce: In heavy saucepan, melt butter over medium heat. Add flour; cook, stirring, until thickened, about 2 minutes. Whisk in reserved poaching liquid then fish stock. Bring to boil, whisking until smooth; cook until thickened to consistency of thick cream, about 5 minutes. Whisk in cream. (Make-ahead: Transfer to large shallow airtight container and immediately cover surface with plastic wrap; let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Reheat in microwave or on stove top.)

Unroll puff pastry, 1 sheet at a time. Cut out twenty-four 3-inch (8 cm) rounds. From centre of 16 of the rounds, cut out 2-inch (5 cm) circles, rerolling scraps once as needed. Arrange whole rounds, about 2 inches (5 cm) apart, on parchment paper?lined rimless baking sheet. Arrange rings close together on another parchment paper?lined rimless baking sheet. Refrigerate until firm, 15 minutes.

Brush tops of rounds with egg, not letting egg run down side. Repeat with 8 of the rings. Place over rounds; brush remaining rings and place over first layer of rings. Refrigerate until firm, about 30 minutes. Bake in centre of 375°F (190°C) oven until puffed and golden, about 22 minutes. (Make-ahead: Let cool on rack. Cover lightly and let stand for up to 8 hours.)

Sprinkle scallops with salt and pepper. In skillet, melt butter over medium-high heat; fry scallops, turning once, until golden and just firm, about 4 minutes. Meanwhile, warm mussels and shrimp in sauce.

Spoon about 2 tbsp (25 mL) of the sauce in centre of each plate; top with puff pastry case. Fill with seafood; arrange scallop on top. Garnish with dill.

Source : Canadian Living Magazine: October 2006