• 6servings
  • 75minutes
  • 377calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 55 g (2 oz) butter

  2. 75 g (2 1/2 oz) plain flour, sifted

  3. 2 eggs, beaten

  4. Mussel and scallop filling:

  5. 1 small onion, finely chopped

  6. 150 ml (5 fl oz) dry white wine

  7. 150 ml (5 fl oz) fish stock, preferably home-made or water

  8. large pinch of saffron threads

  9. pared zest and juice of 1/2 lemon

  10. 500 g (1 lb 2 oz) mussels, scrubbed and beards removed

  11. 4 scallops, about 200 g (7 oz) in total

  12. 4 tsp cornflour

  13. 150 ml (5 fl oz) semi-skimmed milk

  14. 2 tbsp snipped fresh chives

  15. 85 g (3 oz) rocket leaves

  16. salt and pepper

  17. fresh chives to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220°C (425°F, gas mark 7). To make the choux puffs, put the butter and 150 ml (5 fl oz) water into a small saucepan. Heat gently until the butter has melted, then bring to the boil. Quickly tip in the flour and beat until the mixture forms a ball. Remove from the heat and leave to cool for 2 minutes, then gradually beat in the eggs to make a smooth paste.

  2. Spoon the paste into 18 small mounds, well spaced apart, on lightly greased baking sheets. Bake for 15–20 minutes or until well risen and the tops are crisp. Pierce each choux puff with a small knife or skewer to allow the steam to escape, then return them to the oven for 2–3 minutes to dry out. Set aside until ready to serve.

  3. To make the filling, put the onion, wine, stock or water, saffron, lemon zest and seasoning to taste into a medium-sized saucepan and bring to the boil. Add the mussels, cover tightly and cook gently for 5 minutes or until the mussel shells have opened. Discard any mussels that are still shut.

  4. Take the pan off the heat and lift the mussels out of the cooking liquid with a draining spoon. Using a fork, take the mussels out of the shells and reserve.

  5. Cut the corals off the scallops and reserve. Add the white scallop meat to the mussel cooking liquid, cover and cook for 2 minutes. Add the corals and cook for a further 1 minute. Lift the scallops and corals out of the liquid with a draining spoon, chop and reserve. Boil the cooking liquid until reduced by one-third. Strain and return to the pan.

  6. Mix the cornflour to a smooth paste with a little of the milk, then add to the cooking liquid with the remaining milk. Bring the sauce to the boil, stirring until thickened. Stir in the mussels, scallops and corals, and chives. Season with salt and pepper to taste. Heat through gently. (If making ahead, cool and chill, then reheat gently for serving.)

  7. If you want to serve the choux puffs hot, reheat in a preheated 180°C (350°F, gas mark 4) oven for 5 minutes. Slit open the choux puffs and spoon in the filling. Arrange on serving plates. Toss the rocket with the lemon juice and pile next to the puffs. Garnish with chives and serve.


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