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1. Heat the oven to 200 °C. Clean the mussels, peel the prawns and cut the squid into rings.
2. Cook the seafood for a few minutes in a little butter and white wine until just done; set the liquor aside.
3. Melt the remaining butter, stir in the flour, pour in the cooking liquor and the cream and boil into a creamy sauce.
4. Stir the finely chopped shallot and the parsley into the sauce, season with salt and pepper.
5. Divide the seafood among small gratin dishes (or scallop shells), spoon over the sauce and scatter with grated gruyère.
6. Bake for about 10-12 minutes until the top is golden; serve hot.
Tip: An elegant seaside starter or light main course. Cook the seafood only briefly first so it does not dry out in the oven. Crusty baguette makes it complete.
After free registration, choose a day and servings; the ingredients go on your shopping list.
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