Seafood Julienne
Shrimp and mussels provide complete protein, iodine, and vitamin B12, while mushrooms and olives add fiber and depth. Sour cream and cheese make the hot julienne tender and creamy.
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Servings: 4 (1 serving ≈ 209 gram)
Digestion time: 4 hour
Complete protein: ✔
Slice the champignons (200 g) and onion (200 g), then fry them in butter (40 g) until tender.
Add the mussels (100 g) and shrimp (100 g), season with table salt (to taste) and black pepper (to taste), and cook until the liquid evaporates.
Add the olives (50 g), sour cream 30% (60 g), and parsley (15 g), stir, and divide the julienne between ramekins.
Sprinkle with hard cheese (70 g) and bake for 15 minutes at 160°C.
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