Sole Normande

Place the sole fillets, skinned-side up, on a flat surface. Lightly season with salt and pepper and carefully roll up, starting at the wide end. Secure with a cocktail pick. Cover with plastic wrap and chill until ready to use.

In a large saucepan, bring the wine shallots to a boil and simmer for 5 minutes. Add the mussels, cover and cook for 2-3 minutes. Discard any mussels that do not open. Strain and reserve the liquid. Remove the mussels from the shells, set asside to cool and discard the shells.

Preheat the oven to 400 degrees. In a large saucepan, melt half the butter, add the mushrooms, a little lemon juice and 1/4 cup water and simmer for 5 minutes. Add the cooking liquid from the mussels and cook until reduced in volume by three-quarters. Add the cream and simmer for another 5 minutes, or until the mixture is thick enough to coat the back of a spoon. Season with salt and white pepper.

Grease an ovenproof dish with the remaining butter and place the rolled sole fillets into it. Sprinkle the shrimp and mussels around and coat with the sauce. Cover with foil and bake for 7-10 minutes, then remove the picks, sprinkle with the parsley and serve.