Name: Fruits de Mer (Fruits of the Sea)
Cuisine: French
Ingredients: 1 tablespoon Cognac; 3 tablespoons sherry; Salt and white pepper to taste; Coquilles (shells) or pastry shells; 1 clove garlic, minced; 1 cup sliced mushrooms; ¼ pound butter; 2 tablespoons sherry; 4 tablespoons flour; 2 tablespoons crème fraîche, or whipping cream; ½ cup vermouth or white wine; 2 cups light cream; 1 cup small fresh oysters; ¼ pound bay scallops, or sea scallops, quartered; 3 raw lobster tails, or 1 pound; 1 pound raw shelled and deveined shrimp

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Fruits de mer, or fruits of the sea, is a harvest of shellfish. It may contain all of those listed or only some of them, depending upon what you have available, or how expensive you would like to make the dish. Perhaps the one requirement is that it should contain both crustaceans and mollusks, and not just one or the other. This is one of my favorite recipes.