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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 ...

Swiss Chard Stalks with Calçots and Cuttlefish


ingredients

for two people
  • 400g swiss chard stalks.
  • 6 to 8 calçots.
  • one large cuttlefish (around 400g).
  • 3 tablespoons home-cooked beans.
  • 80ml dry white wine.
  • fish stock.
  • salt.
  • plenty of black pepper.
  • extra virgin olive oil.

you'll also need:

  • a handful of parsley.
  • a handful of mixed nuts (walnuts, almonds, hazelnuts).
  • 1/2 tablespoon cornstarch.

preparation

Wash the swiss chard stalks and cut them into pieces about two or three fingers wide.
Cook them in salted water until they're tender, then drain and set aside.
Rinse the cuttlefish, cut it into chunks, and cook it in a deep skillet with 4 tablespoons of oil. When it starts to sizzle and pop, take it out of the pan.
Peel the calçots and cut them into pieces about four fingers long.
Sauté them in the same pan where you cooked the cuttlefish, using the oil that's left behind.
Once they've softened nicely, pour in the white wine and let the alcohol cook off. Then season with salt and pepper, and add the cuttlefish back in along with the chard and beans.
Stir in the picada made with the nuts, chopped parsley, and cornstarch dissolved in a couple spoonfuls of fish stock.
Cover the pan and simmer over low heat for 5 or 6 minutes, keeping an eye on it so nothing sticks to the bottom.
Bring it to the table while it's still hot and fragrant.


Enjoy!





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