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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 ...

Tangerine Cream Cups

 


Ingredients

for 6 servings
  • 300g strained tangerine juice.
  • 100g butter.
  • 4 whole eggs.
  • 150g sugar.
  • zest of 1/2 tangerine.

You'll also need:

  • 200g heavy cream.
  • 25g powdered sugar.
  • chocolate shavings.

 

Preparation

Start by grinding the sugar together with the tangerine zest in a food processor until well combined.
To make the tangerine cream: Melt the butter in a saucepan over gentle heat. Watch it carefully so it doesn't start to sizzle or brown.
Take the pan off the heat and stir in the tangerine juice first, then add the sugar-zest mixture and the beaten eggs.
Put the saucepan back on the stove to cook in a bain-marie (double boiler), stirring constantly until the cream thickens nicely. This part takes a bit of patience, but it's worth it.
Divide the cream among your 6 serving cups and pop them in the fridge to chill completely.
When you're ready to serve, whip the heavy cream with the powdered sugar until you get soft peaks.
Spoon the whipped cream into a piping bag and pipe little rosettes on top of each cream cup.
Finish with a sprinkle of chocolate shavings over the top.


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