Stuffed pasta with brown shrimps, crab and mussels

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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.

Method

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.

Related recipes

Mussel, mullet, shrimp and saffron risotto Pasta with winter ratatouille Crab salad Air fryer coconut shrimp and sweet potato cubes with coleslaw and coriander dip