2 pounds puff pastry
2 dozen mussels
1/2 cup dry white wine
1 snapper head
1 1/4 cups water
1/4 cup clarified butter
1 shallot, finely chopped
4 sole fillets, quartered
Salt, white pepper
2 tablespoons butter
1/4 cup flour, sifted
1 1/4 cups button mushrooms
Juice 1/4 lemon
6 jumbo shrimp, cooked and sliced into scallops
1 egg yolk
1/4 cup cream
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