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Tiger Mussels with Shrimp

One after another, they're so good you won't be able to stop! Ingredients 1 kg mussels. 100g peeled shrimp, chopped into small pieces. 1 small spring onion. 1 clove of garlic. 1 tablespoon flour. 200cc whole milk. Salt. Extra virgin olive oil. Freshly ground black pepper. 1 whole egg. Breadcrumbs. Preparation Steam the mussels open, remove the shells, and keep the mussels and shells separate for now. Fry the onion and garlic, chopped very fine, then toss in the shrimp and chopped mussels. Let everything cook together for another minute... Stir in the flour, fry it for just a few seconds, then pour in the milk. Keep cooking until it thickens up like a good béchamel. Spoon this creamy mixture into the mussel shells and pop them in the fridge for at least two hours... Batter the mussels by dipping them first in the beaten egg, then in breadcrumbs, and fry them on both sides in plenty of oil. Set them on some kitchen paper to drain off any extra ...

Gratinéed Artichokes Stuffed with Tuna and Piquillo Pepper Sauce

ingredients

for 2 people
  • 4 artichokes.
  • 1 tablespoon flour.
  • 120g tuna in oil.
  • 1 onion.
  • 1 hard-boiled egg.
  • salt.
  • 3 tablespoons extra virgin olive oil.
  • two slices mozzarella.

for the sauce:

  • 100g roasted piquillo peppers.
  • 50g cream.
  • 50g whole milk.
  • salt.
  • freshly ground black pepper.

preparation

To make the sauce: Blend the peppers, cream, and milk together with a hand blender. Season with salt and pepper, then warm the mixture over medium heat, stirring constantly, until it thickens nicely. Set aside.
Now for the artichokes: Peel away the tough outer leaves until you're left with just the tender heart.
Trim off the pointy tops and cut away the stems.
Fill a pot with salted water and whisk in the tablespoon of flour — this little trick keeps the artichokes from turning dark.
Bring the water to a boil, then add the artichokes and cook them until they're tender but still hold their shape.
Drain them well and set aside.
Meanwhile, sauté the finely chopped onion in the olive oil until soft and golden.
 
Stir in the drained tuna and grated hard-boiled egg.
Divide this filling among the four artichokes, spooning it generously into the centers.
 
Cut each mozzarella slice into four pieces and place two on top of each stuffed artichoke.
Pop them under the broiler until the cheese is bubbly and golden, then serve with the piquillo sauce spooned around them.

Bon profit!

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