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Seafood ramekin

Wholegrain rice


Total: 45 min


15 min


30 min


1 serving
  • 6 Mussels
  • 6 Shrimps
  • 1 Carrots
  • 0.5 Leek whites
  • 30 g Wholegrain rice
  • 20 g Butter
  • 30 mL White wine
  • 1 tablespoon Crème fraîche half fat
  • 1 strand Parsley
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 Great scallops


  • Cook the rice for 25-30 minutes in salted water.
  • Meanwhile, wash and unbeard the mussels, put them in a saucepan over heat until they have all popped open.
  • Remove the shells.
  • Peel the carrot, wash the white base of the leek and cut into a fine juliennes.
  • Heat the butter in a frying pan and sweat the vegetables for 5 minutes while stirring.
  • Add the scallops and leave on the heat for 3 minutes.
  • Add the mussels and peeled scallops and cook for 3 minutes.
  • Add the wine, the cream, season with salt, pepper and continue cooking for 3 more minutes.
  • Sprinkle with finely chopped parsley.
  • Serve the seafood ramekin along with the wholegrain rice.

Recipe tips

  • Wash carefully all fruits and vegetables and try to use the skin if possible. It contains fibres.