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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 ...

Orange, Onion, Egg, and Carrot Salad




ingredients

for 4 people
  • 2 oranges.
  • 250g carrots.
  • 2 small spring onions.
  • 4 boiled eggs.

vinaigrette for dressing:

  • salt (to taste).
  • 8 tablespoons extra virgin olive oil.
  • 3 tablespoons caramel vinegar.
  • freshly ground black pepper (to taste).

preparation

Peel the onions and slice them thinly. Put them in a bowl, cover them completely with milk, and let them sit for at least 2 hours. This trick will take away their sharpness and make them much milder—something my mother always swore by.
 
Peel the oranges and slice them into thin rounds.
Cut each round into quarters.
Peel the carrots and grate them.
In a large bowl, toss together the carrots, orange pieces, and the drained onion slices. Mix everything well, then cover the bowl and keep it in the fridge until you're ready to serve.
Bring the salad to the table in individual bowls, with the eggs cut into quarters. Serve the vinaigrette on the side so everyone can dress their own salad just the way they like it.

Enjoy!
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