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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 ...

Smoked Salmon and Asparagus Starter




ingredients

for 4 people
  • 8 fillets of smoked salmon (thinly sliced).
  • 2 bunches of green asparagus.
  • cherry tomatoes.
  • 5 or 6 hard-boiled eggs.
  • chopped fresh parsley leaves.
  • 100cc extra virgin olive oil.
  • salt.

preparation

Mix the oil with the chopped parsley and set it aside for dressing later.
Rinse the asparagus under cold water and snap off the woody ends.
Bring a pot of salted water to a boil and cook the asparagus until they're just tender. As soon as they're done, take them off the heat and let them cool in the same water.
Peel the hard-boiled eggs and slice them thin.
Rinse the cherry tomatoes and cut them in half.
Make little bundles of 4 asparagus spears each, wrapping them with a slice of smoked salmon. Arrange these bundles on individual plates along with the sliced eggs and tomato halves.
Drizzle everything with the parsley oil you set aside earlier, and you're ready to serve.

Hope you enjoy it!

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