8 sole fillets
1/2 c. steamers or mussels, shelled
1/2 c. littlenecks, shelled
2 c. clam broth
1/2 c. shrimp
1/2 c. scallops
1 onion, sliced
1/2 c. white wine
2 tbsp. butter
4 shallots, halved
8 oz. sm. mushrooms
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper

SAUCE:

1 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. white pepper
1 (8 oz.) container heavy cream

Roll up fillets (these can also be stuffed with crab meat). Arrange in large baking dish. In a large saucepan, pour clam broth, onion and wine. Add 4 sprigs of parsley, 1 bay leaf and 1 sprig of thyme or oregano (use dry if not fresh). Bring to a boil, then simmer for 10 minutes. Pour through a strainer. Preheat oven to 350 degrees. In a large frying pan melt butter, then add shallots, mushrooms, lemon juice, salt and pepper. Fry, stirring occasionally for 5 minutes. Arrange mix around fish. Add all the rest of the seafood around fish. Pour strained liquid over mix. Bake 20 minutes; remove and with a baster remove all liquid, strain into a frying pan. Melt butter, mix in flour to a smooth paste. Add strained liquid, salt and pepper. Cook sauce 8 minutes or until smooth and thick. Stir in cream. Pour over seafood and serve at once.