Seafood Vol-au-vents

Yummy!

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   1) Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the bench. Rinse well. Slice or pull off any vein, membrane or hard white muscle from the scallops, leaving any roe attached.
   
   
   2) Preheat the oven to 160*C (315*F/Gas 2-3). Place the vol-au-vent cases on a baking tray and heat in the oven while preparing the filling.
   
   
   3) Heat the fish stock in a small pan, add the prawns and mussels and simmer for 4-5 minutes. Add the scallops, and cook for 1 minute, or until tender. Drain and cool, reserving the stock. Remove the meat from the mussels, discarding any unopened mussels.
   
   
   4) Melt half the butter in a small pan over low heat. Stir in the flour and cook for 2 minutes, or until pale and foaming. Remove from the heat and gradually stir in the reserved stock and wine. Return to the heat and stir constantly until the sauce boils and thickens. Simmer for 5 minutes. Remove from the heat and stir in the cream.
   
   
   5) Melt the remaining butter in a pan and cook the mushrooms for 2-3 minutes, or until soft. Add the seafood, sauce, lemon juice, parsley, and salt and pepper, to taste. Stir until heated through.
   
   
   6) Spoon the seafood mixture into the warm vol-au-vent cases and serve immediately.
   
   Enjoy your meal!