1. Place the mussels in a casserole dish with the onion, bouquet garni and white wine.
2. Cook for 5 to 6 minutes over a high heat. Stir while cooking and remove from the heat once the mussels have opened.
3. Remove the cooked mussels from their shells. Sieve the cooking water and set aside. Wash and chop the mushrooms. Fry them in a pan with 35 g of butter. Preheat the oven to 220 °C (thermostat 7).
4. Pour the cooking water, remaining butter, flour and white wine into a large casserole dish. Season with salt, pepper and nutmeg. Cook over a low heat and stir continuously.
5. Add the prawns, mussels, crab meat pieces and mushrooms to the sauce. Place the vol-au-vents in the oven for 10 minutes at 220°C (thermostat 7) until golden. Cover them in the hot garnish and serve.

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