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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 ...

Eggplant Stuffed with Vegetables and Anchovy

with tomato sauce, or if you prefer, with samfaina!

ingredients

for 4 people
  • 4 small eggplants
  • 250g zucchini
  • 6 to 8 anchovies in oil
  • 100g leek
  • 1 small onion
  • 1 clove of garlic
  • chopped parsley
  • salt
  • extra virgin olive oil
  • 120g cream cheese (Philadelphia)

for the tomato sauce:

  • 750g ripe tomatoes
  • 1/2 tsp sugar
  • salt
  • 3 tbsp extra virgin olive oil
  • oregano
  • freshly ground black pepper

you'll also need:

  • 8 more anchovies to place on top
  • 100g grated mozzarella cheese

preparation

Start by peeling the tomatoes, removing the seeds, and cutting them into small cubes.
Place them in a glass baking dish that's microwave-safe.
Add the sugar, salt, freshly ground black pepper, a pinch of oregano, and the oil.
Pop the dish in the microwave for 12 minutes on high power.
Take it out and set aside...
Rinse the eggplants and cut them in half lengthwise.
Make crosswise cuts on the flesh side and sprinkle lightly with salt...
Cook them on both sides in a hot griddle pan with a bit of salt and a few drops of oil...
Scoop out the flesh with a spoon and keep the eggplant shells and the flesh separate.
To prepare the filling: In a frying pan, sauté the leek, garlic, and onion, all chopped into small pieces.
After two or three minutes, add the zucchini cut into tiny cubes and keep sautéing for a few more minutes until the zucchini is cooked through.
Off the heat, stir in the reserved eggplant flesh, chopped parsley, cream cheese, and the 6 anchovies cut into small pieces.
Mix everything well and stuff the eggplant shells with this mixture.
Place them on top of the tomato sauce you've set aside, sprinkle with the grated cheese... and pop under the broiler briefly before serving...
Instead of tomato sauce, you can serve this with samfaina...
Broil lightly and before bringing to the table, lay two anchovies on top...



Enjoy!
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