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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 ...

Noodle and Rabbit Casserole


This is one of those dishes that fills the whole house with warmth. A proper noodle casserole for lunch, and it's all you need — a complete meal in one pot.




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Cost: €1.40 per person
Preparation time: 70 minutes



Ingredients

for 6 people
  • 1 rabbit, cut into pieces.
  • 150g lean pork belly, in chunks.
  • 700g noodles no. 4.
  • 1 red bell pepper.
  • 1 large onion.
  • 5 garlic cloves.
  • 6 or 7 artichokes.
  • 6 ripe tomatoes.
  • 2 liters vegetable or chicken broth.
  • salt.
  • freshly ground black pepper.
  • olive oil.

for the picada

  • parsley.
  • 25 toasted almonds.
  • 1 garlic clove.

Preparation

Peel the artichokes, cut them in half, and leave them for a few minutes in cold water with parsley to keep them from turning black.
In a large casserole with a good splash of olive oil, fry the rabbit pieces and the pork belly.
Let them soften slowly until they turn golden, and season with salt and pepper. Add the artichokes cut into chunks, sprinkle with salt, and keep frying for another 10 minutes or so.
Take the meat and artichokes out of the casserole and set them aside.
In the same oil (add a bit more if needed), soften the onion and garlic, chopped into small pieces. When the onion starts to turn translucent, toss in the pepper, also diced small, and continue cooking for another 15 minutes.
Then add the tomatoes, peeled and very finely crushed.
Keep cooking until the tomato loses its water and becomes concentrated. Make the picada and pour it into the casserole, along with the noodles and the rabbit and artichoke pieces you set aside earlier.
Fry over high heat to toast the noodles a bit, stirring so they don't burn.
Heat the broth until it's just about to boil and add 1.5 liters to the casserole. Keep the rest of the broth on hand in case you need it. Taste for salt.
Cook for the time indicated on the pasta package. If needed, add more broth so the noodles don't dry out.
Once the time is up, remove from heat and let it rest for 2 minutes with the lid on.
Now it's ready to serve up nice and hot.

Enjoy!

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