Mussels and Shrimp Julienne
Mussels, shrimp, champignons, and cheese provide complete protein in this hot appetizer. Almond flour thickens the cream sauce instead of wheat flour, while nutmeg enhances the seafood flavor.
Halve the mussels (200 g) and shrimp (200 g). Slice the champignons (200 g) and onion (100 g).
Dry-fry the almond flour (20 g) for 5 minutes. Add the butter (30 g) and mix, then gradually pour in the cream 35% fat (200 g), heat the sauce, and season with nutmeg (1 g), table salt (3 g), and black pepper (1 g).
Fry the onion and champignons in a dry pan for 8 minutes, then mix them with the cream sauce.
Divide the mussels and shrimp between individual dishes, pour over the mushroom sauce, and top with grated hard cheese (100 g).
Bake at 200 °C for 7 minutes.
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