On weekends, this creamy seafood gratin has exactly the right rhythm: you open the kitchen, take your time, and prepare a dish that feels a bit special. It’s perfect for cool days when you want something hot, golden, generous, without spending the afternoon watching a pot.
When it comes out of the oven, the surface trembles slightly, with a few cream bubbles on the edges. The shrimp stay pink and firm, the salmon becomes melt-in-your-mouth, the mussels bring that briny flavor that wakes everything up. The sauce should coat the spoon, not run like soup. It’s a mild, rich gratin, but not heavy if you respect the cooking times.
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