Bouchees Aux Fruits De Mer

Ingredients

• 1  bay leaves 
• 5 tablespoons butter divided
• 8 ounce bottled clam juice 
• 0.8 pound crawfish tails peeled halved
• 1.5 cups wine dry white divided
• 1  egg yolk 
• 0.3 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 0.3 pound mushrooms fresh chopped
• 4  parsley fresh
• 6 servings parsley fresh chopped
• 0.5 teaspoon pepper 
• 10 ounce puff pastry shells 
• 0.3 teaspoon salt 
• 1 pound scallops halved
• 2  shallots minced
• 1 pound shrimp fresh peeled halved
• 8 ounce cream sour
• 3  thyme sprigs fresh

Equipment

• frying pan
• oven
• dutch oven
• cheesecloth

Directions

1. Bake pastry shells according to package directions. Set aside.
2. Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of cheesecloth; tie with string. Set aside.
3. Melt 2 tablespoons butter in a large skillet over medium heat; add shrimp, scallops, and crawfish, and saute 4 minutes or until done. Stir in 1/2 cup wine and 2 tablespoons flour, and cook, stirring occasionally, 5 minutes.
4. Remove from skillet, and set aside.
5. Melt 1 tablespoon butter in a Dutch oven over medium heat; add shallots and mushrooms, and saute until tender. Stir in remaining 1 cup wine and herb bag. Bring to a boil. Stir in clam juice, and cook until liquid is reduced to 1 1/2 cups (about 15 to 20 minutes). Discard herb bag.
6. Melt remaining 2 tablespoons butter in skillet over medium heat, and add 1/3 cup flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir into mushroom mixture.
7. Stir together yolk and sour cream.
8. Add to mushroom mixture; cook over low heat, stirring constantly, 5 to 6 minutes. Stir in salt and pepper. Spoon evenly into pastry shells, and top with seafood sauce.
9. Garnish, if desired.