Stuffed pasta with brown shrimps, crab and mussels

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen



For the Mussels:

  • Fresh mussels: 500g/1lb 2oz
  • Bay leaf: 1
  • Fresh thyme sprigs: 2
  • Banana shallot (finely chopped): 1

For the Sauce and Filling:

  • Full-fat milk: 500ml/18fl oz
  • Bay leaf: 1
  • Unsalted butter: 50g/1¾oz
  • Plain flour: 50g/1¾oz
  • Brown crabmeat: 100g/3½oz
  • Fresh tarragon (chopped): 1 bunch
  • Cayenne pepper (pinch)
  • White crabmeat: 100g/3½oz
  • Peeled brown shrimps: 150g/5½oz
  • Giant conchiglioni: 250g/9oz
  • Fish stock or reserved mussel liquor: 300–400ml/½pt–14fl oz
  • Olive oil: 2 tbsp
  • Dried breadcrumbs: 100g/3½oz
  • Chopped flat leaf parsley: 2 tbsp

As for alternatives:

  • Mussels: If you’d like an alternative to mussels, consider using clams, which have a similar texture and briny flavor1.
  • Banana Shallot: Regular shallots or finely chopped onions can be substituted.
  • Brown Crabmeat: If unavailable, use white crabmeat or a combination of both.
  • Peeled Brown Shrimps: Opt for cold-water prawns or other sustainable shrimp varieties.
  • Giant Conchiglioni: Large pasta shells or rigatoni can work as a replacement.


  1. Preparing the Mussels:
    • Scrub the fresh mussels to clean them.
    • Discard any mussels that don’t close when gently tapped.
  2. Cooking the Mussels:
    • In a large saucepan, combine all the ingredients for the mussels along with a splash of water.
    • Place the saucepan over medium heat, cover with a lid, and cook until the mussel shells open wide.
    • Discard any mussels that remain closed.
    • Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and the flavourful liquid (liquor). Set the mussel meat aside.
  3. Making the Sauce:
    • Warm the milk and bay leaf in a saucepan for 3–4 minutes.
    • In a new saucepan over medium heat, melt the butter.
    • Whisk in the flour, then gradually add the hot infused milk, stirring until fully incorporated.
    • Stir in the brown crabmeat, chopped tarragon, a pinch of cayenne pepper, white crabmeat, and peeled brown shrimps.
  4. Assembling the Dish:
    • Preheat the oven to 200°C (180°C Fan/Gas 6).
    • Blanch the giant conchiglioni (pasta shells) in salted water until just cooked, then refresh them in cold water.
    • Mix breadcrumbs and chopped flat-leaf parsley in a small bowl.
    • Spoon the creamy seafood filling into the pasta shells, packing them tightly in an ovenproof dish.
    • Pour in the reserved mussel stock (liquor), drizzle with olive oil, and sprinkle with the breadcrumb mixture.
    • Bake for 25 minutes.
    • Serve family-style in the centre of the table.
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