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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 ...

Seafood Zucchini Timbales


 



This dish brings together the best of land and sea, all steamed to keep it light and low in calories.

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Cost: €1.80 per person
Preparation time: 55 minutes

Ingredients

For 4 people (8 timbales):
  • 2 large zucchini.
  • 300g fresh spinach.
  • 250g rock mussels.
  • 200g peeled shrimp.
  • 1 spring onion.
  • 3 eggs.
  • 50g grated Parmesan cheese.
  • Salt.
  • Extra virgin olive oil.
  • 4 large mushrooms.

Preparation

Wash the zucchini and cut them into pieces about 7 cm tall. Hollow them out, being careful not to go all the way through the bottom — you want them to look like little bowls...
Place the hollowed zucchini on a baking tray, sprinkle with a bit of salt and drizzle with a few drops of oil. Bake in a preheated oven at 180°C for 8 to 10 minutes...
Take the pieces you scooped out and chop them up into smaller bits with a knife.
Steam open the mussels and keep the cooking liquid aside — you'll need it later.
In your steaming basket, combine the chopped zucchini, the onion diced small, the spinach torn into pieces, and the shrimp. Add a pinch of salt.
Pour the mussel liquid into the base of your steamer, set the basket on top, cover, and let everything steam for 10 minutes...
Take it off the heat and stir in the mussels. Heat a few drops of oil in a pan and add the eggs along with the steamed filling. Give it a quick scramble — you're not frying it, just cooking it fast enough to set the eggs...
Now fill each zucchini cup with the mixture...
Sprinkle the cheese on top...
And bake at 180°C until the cheese melts and turns golden...

For the marinated mushrooms:
About 15 minutes before serving, clean and peel the mushrooms. Slice them thinly and marinate in lemon juice for 10 minutes.
After that, rinse them off and arrange on the plates.
Serve the timbales warm or at room temperature.


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