Cheese baskets with mussels
8 servings
40 minutes
Cheese baskets with mussels are a true gastronomic art of Mediterranean cuisine. Delicate baskets made of crispy parmesan melt in your mouth, creating a refined combination with juicy mussels, refreshing cucumbers, and tangy mayonnaise. The light aroma of arugula and the acidity of lemon juice add sophistication to the dish, while quail eggs provide textural contrast. This appetizer not only impresses with its taste but also pleases the eye, making it perfect for a festive table or a romantic dinner. The simplicity of preparation combines with elegant presentation, making this dish a favorite among gourmets.
1
Preparing baskets: a glass with a bottom diameter of 5-6 cm, cut a circle from A4 paper that is twice the diameter of the glass, grate cheese on a fine grater. Heat the pan over medium heat, remove from heat, add cheese, let it melt and cool slightly, then transfer to the bottom of the glass to shape it. The baskets are ready!
- Grated Parmesan cheese: 100 g
2
Preparing mussels: wipe the pan, add 1 tbsp of oil, evaporate the liquid from the mussels, drizzle with lemon juice. The mussels are ready, let them cool.
- Frozen mussels: 350 g
- Vegetable oil: 1 tablespoon
- Lemon juice: 1 tablespoon
3
Boil the eggs and cut them into 2-4 pieces. Cut the cucumbers into sticks.
- Quail egg: 8 pieces
- Baku cucumbers: 2 pieces
4
Finish preparing the dish before serving. Filling: mix mussels, cucumbers, and mayonnaise, and place in baskets. Garnish with eggs and greens!
- Frozen mussels: 350 g
- Baku cucumbers: 2 pieces
- Rocket (arugula): 20 g
- Quail egg: 8 pieces
