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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 ...

Crispy Mustard Chicken Strips


These are the kind of snacks that disappear before you know it. Once you start, there's no stopping.



Ingredients

for 6 people
  • 4 boneless, skinless chicken breasts.
  • 2 whole eggs.
  • 150g breadcrumbs.
  • chopped fresh parsley leaves.
  • 1 tsp. mustard (I use old-style Dijon).
  • salt.
  • extra virgin olive oil.
  • allioli (go easy on the garlic).

Preparation

Cut the chicken breasts into long strips and season them with salt.
Preheat your oven to 190°C.
Grease a baking tray with olive oil.
Mix the breadcrumbs with the parsley in one bowl. In another, beat the eggs together with the mustard.
Coat each chicken strip first in the egg mixture, then press it into the breadcrumbs. Lay them out on your prepared tray as you go.
Slide the tray into the oven and bake the strips until they're golden on one side, then flip them over to crisp up the other.
Serve them straight from the oven with the allioli on the side for dipping.

Enjoy!
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