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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 ...

Garlic Soup with Toasted Bread, Ham, and Cheese Crust

 


Ingredients

For 4 people
  • 100g sliced bread, toasted at home.
  • 8 cloves of garlic, peeled.
  • 1/2 leek.
  • 1/2 onion.
  • 1 ripe tomato.
  • 4 whole eggs.
  • Iberian ham, cut into strips.
  • 100g soft cheese.
  • Salt.
  • Extra virgin olive oil.
  • 1.5 liters vegetable broth, or chicken broth.

Preparation

Put the whole peeled garlic cloves in a pot or deep casserole with 2 tablespoons of oil.
Fry them until they're nicely golden brown...
Set them aside, and in the same oil, sauté the onion and leek, everything chopped up...
 
Add the tomato, peeled, seeded, and grated, along with a pinch of sugar.
After 5 minutes, add the toasted bread, the garlic you set aside, and the broth.
Cover the pot and let it simmer for 15 minutes.
Next, strain it through a colander that's not too fine, check for salt, and return it to the heat, stirring constantly, until it thickens slightly.
Divide the soup among individual ramekins. I like using the earthenware ones we'd normally use for crema catalana—they work beautifully for this...
Beat the eggs separately and pour one into each ramekin without stirring—just let it sit right on top...
Add the ham strips...
 
Then the grated cheese...
And pop them under the broiler until the top is golden and bubbly, but be careful not to let it get too dark.
Bring them straight to the table while they're still hot...

Enjoy!
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