Ingredients
1 large shallot, minced
1/2 cup dry white wine
1 tablespoon salt, plus more to taste
12 small mussels, (8 ounces), debearded and scrubbed
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, chopped
3 anchovy fillets, finely chopped
1 can (28-ounce) Italian plum tomatoes
1/2 teaspoon crushed red-pepper flakes
1 large egg
1 tablespoon milk
1 sheet frozen puff pastry, thawed
1/2 yellow bell pepper, diced
1 tablespoon fresh chopped thyme
1 tablespoon chopped fresh flat-leaf parsley
Freshly ground black pepper
8 ounces wild striped bass, skin removed, cut into 1-inch pieces
5 ounces calamari, cut into rings
8 ounces shrimp, tail on, peeled and deveined
6 ounces bay scallops
Preparation
Combine shallot, wine, salt, and 1/2 cup water in a medium saucepan, and bring to a simmer. Add mussels, and cook, covered, until shells are open, about 2 minutes. Remove mussels from shells, and set aside, loosely covered. Discard shells. Strain cooking liquid through a double layer of damp cheesecloth, and set aside.
Heat oil in a medium straight-sided saute pan over medium heat. Add garlic and onion, and cook, until soft, stirring occasionally, about 5 minutes. Add anchovies; cook another 2 minutes, stirring. Raise heat to medium high; add tomatoes, breaking them up slightly with the back of a spoon. Add reserved mussel liquid and red-pepper flakes, and cook until sauce has thickened, about 25 minutes. Transfer sauce to the bowl of a food processor or blender, and puree until smooth.
Heat oven to 425 degrees. Place six 6-ounce ramekins on a baking sheet, and set aside. In a small bowl, combine egg and milk, and set aside. Lay puff pastry on a clean surface. Using a round cookie cutter or the rim of a glass, cut out six pastry rounds a bit larger than the rims of the ramekins. Brush pastry with egg wash; place on a parchment-lined baking sheet. Bake until golden brown and puffed, 9 to 12 minutes. Set aside in a warm place.
Return sauce to saute pan; stir in yellow peppers, thyme, and parsley. Season with salt and pepper. Stir in the bass, calamari, shrimp, and scallops; distribute mixture evenly among ramekins. Place on a baking sheet; bake until juicy and bubbling, 15 to 20 minutes. Place a round of puff pastry on top of each cup, and serve immediately.
