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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 ...

Green Salad with Grapes and Parmesan Gnocchi






Ingredients

For the gnocchi

  • 100g grated Parmesan cheese
  • 250g mascarpone
  • 300g flour
  • 2 eggs
  • Salt and olive oil

Preparation

  1. In a large bowl, mix together the Parmesan, mascarpone, both eggs, flour, and a pinch of salt. Once everything's combined, turn the dough out onto a floured work surface and knead it into a ball.
  2. From this ball, start rolling out long portions — think thin sausage shapes. Cut these into pieces about three centimeters long. These are your gnocchi.
  3. Store them in the fridge covered with plastic wrap, ideally overnight.
  4. The next day, heat olive oil in a pan until it's nice and hot. Fry the gnocchi on both sides until golden, then drain them on paper towels.

To assemble the salad

Start with a bed of lettuce and escarole, add some slices of Raft tomato, peeled black grapes, grated carrot, and the fried gnocchi on top. Season with flaky salt, Pedro Ximénez caramelized vinegar, and a drizzle of olive oil.

Notes

The gnocchi freeze beautifully. When you're ready to use them, there's no need to thaw — just fry them straight from frozen.

Time: 35 minutes

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