Seafood Julienne with Mussels and Shrimp in the Air Fryer
Mussels and shrimp bring plenty of protein, iodine, and selenium, while cream and cheese make the dish richer and smoother without flour or heavy breading. Onion adds sweetness and depth, and the short air fryer finish turns it into a quick hot seafood starter. It works well as a keto dinner or festive appetizer, though it is better treated as a limited option because of the cream and onion.
Dice onion (80 g) finely. Thaw and pat dry shrimp (100 g) if frozen. Drain mussels (150 g) well so they do not water down the sauce.
Heat ghee (5 g) in a skillet, add the onion, and cook gently until soft and lightly golden. Add the mussels and shrimp, season with salt (2 g) and black pepper (1 g), pour in cream 20% fat (100 g), and warm for 2 to 3 minutes until the sauce thickens slightly.
Divide the seafood mixture between two small ovenproof ramekins and top with hard cheese (20 g). Place them in the air fryer and cook for 5 minutes at 180 C until the cheese melts and lightly browns.
Serve the julienne hot right away. If you want a fresher finish, add a few drops of lemon juice over the ready dish instead of into the cream.
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