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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 ...

Fresh Cod and Mushroom Suquet





ingredients

for 4 people

  • 4 fresh cod loins (skin and bones removed).
  • 300g fresh mushrooms.
  • 1 zucchini.
  • 5 or 6 ripe red tomatoes.
  • chopped parsley.
  • 200cc dry white wine.
  • 1 tablespoon flour.
  • 1 teaspoon sweet paprika.
  • plenty of black pepper.
  • 80cc extra virgin olive oil.
  • salt.

preparation

Clean the mushrooms and slice them thin.
Rinse the zucchini and cut it into small cubes.
Grab a good casserole dish, warm the oil over medium heat, and sauté the mushrooms and zucchini together. Add just a pinch of salt, and once the vegetables have released their water and it's mostly evaporated, stir in the flour, chopped parsley, black pepper, and paprika. Keep stirring gently and let everything cook together for another 2 minutes...

Now add the tomatoes—just wash them and cut each one into two or three chunks. Don't bother peeling them.
Let it cook a bit longer so the alcohol from the wine burns off.
Cover the casserole and slide it into the oven, preheated to 180°C, and let it bake for 20 minutes.
After that, nestle the cod loins into the bubbling sauce and cook for another 10 to 12 minutes, still covered...
Bring the whole thing to the table while it's still piping hot...

Enjoy!

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