Clam and mussel mould

Cooking time: 60 min
Difficulty: medium
Sformato vongole e cozze

Preheat the oven to 180 C / 350 F. Grease a tart tin with butter. Place the shellfish in a pan, add 250 ml / 8 fl oz water and cook over a high heat until the shells open. Remove the shellfish, discarding any that remain closed, and strain the cooking liquid through a muslin-lined strainer. Make the velouté sauce with the shellfish cookiing liquid, season with salt and pepper and leave to cool slightly. Remove the mussels and clams from the shells and chop. Stir the egg yolks, poached fish and shellfish into the sauce. Stiffly whisk the egg whites and fold in. Pour the mixture into the prepared tin and bake for 40 minutes. Leave to stand for 5 minutes, then turn out on to a dish and serve.


Velouté sauce :

Melt the butter in a saucepan over a low heat. Sprinkle in the flour and stir until the mixture becomes golden brown and smooth. Gradually stir in the stock, a little at a time. Bring to the boil and cook, stirring frequently, for about 15 minutes. Season with salt and pepper to taste.


Coll. (2010), "The Silver Spoon", Phaidon, 173, 61

Suggested wine
Pra Bianco
Bianco del Ticino DOC
Fr. 13.50

Serves 6

  • butter for greasing
  • 500 g / 1 lb 2 oz clams, scrubbed
  • 500 g / 1 lb 2 oz mussels, scrubbed and beards removed
  • 1 quantity Velouté sauce
  • 4 eggs, separated
  • 100 g / 3 1/2 oz poached white fish fillet, flaked
  • salt and pepper

Velouté sauce (serves 4):

  • 40 g / 1 1/2 oz butter
  • 40 g / 1 1/2 oz plain flour
  • 500 ml / 18 fl oz Meat, Fish or Vegetable Stock
  • salt and pepper