Prepare the Seafood: Rinse the seafood under cold water and pat dry with a paper towel.

Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add shallots and garlic, cooking until softened, about 3-4 minutes.

Add the Seafood: Stir in the mixed seafood and cook for about 5 minutes, allowing the seafood to begin to cook through.

Deglaze the Pan: Pour in the white wine, stirring to lift any browned bits from the bottom. Allow to simmer for 2-3 minutes.

Prepare the Sauce: Reduce heat to low, then add the heavy cream, thyme, parsley, lemon juice, salt, and pepper. Stir well and let it simmer for about 5-7 minutes.

Preheat the Oven: While the sauce is simmering, preheat your oven to 375°F (190°C).

Assemble the Cassolette: Pour the seafood mixture into individual cassolette dishes or a large baking dish. Sprinkle the top generously with grated Gruyère cheese and toasted bread crumbs.

Bake: Place in the preheated oven and bake for 20-25 minutes, or until bubbly and golden brown on top.

Rest: Remove the cassolette from the oven and let it rest for 5-10 minutes before serving.

Garnish: Serve with lemon wedges on the side for an extra zest.