Potato appetizer with mussels
4 servings
60 minutes
Potato appetizer with mussels is an exquisite dish of French cuisine that combines tender potatoes, seafood, and creamy sauce. Historically, seafood was widely used in coastal regions of France, while potatoes are a versatile component of local gastronomy. This dish surprises with its texture: a crispy potato 'cup' is filled with juicy mussels and shrimp, their aroma enhanced by garlic and dill. The creamy-wine sauce with cheese adds tenderness and depth to the flavor, while paprika and herbs provide freshness. Served hot, it is perfect as an appetizer for a festive table or dinner with a glass of white wine. The uniqueness of the dish lies in the combination of simple ingredients that transform into a gastronomic delight through proper preparation.
1
Boil the potatoes in salted water, rinse with cold water, and peel.
- Potato: 4 pieces
- Salt: to taste
2
Cut across. Trim the 'bottoms' a bit to give the cups stability. Then carefully scoop out the center with a spoon.
3
Heat olive oil in a pan, sauté 2 cloves of garlic (crushed beforehand). Remove the garlic and add the prepared mussels and shrimp.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
- Mussels: 150 g
- Shrimp: 50 g
4
Salt and cook for 1-2 minutes, add dill and remove from heat.
- Salt: to taste
- Dill: 0.5 bunch
5
Prepare the sauce. Add wine, grated cheese, and salt (if needed) to the cream.
- Cream 30% fat: 150 ml
- Dry white wine: 50 ml
- Hard cheese: 100 g
- Salt: to taste
6
Add the sauce to the seafood and mix.
- Cream 30% fat: 150 ml
- Dry white wine: 50 ml
- Hard cheese: 100 g
7
Grease the cups with olive oil inside and out, salt them, and fill with seafood.
- Olive oil: 1 tablespoon
- Salt: to taste
8
Place the cups on a baking tray and bake at 180 degrees for 10-15 minutes until the cheese is golden on top.
- Hard cheese: 100 g
9
Serve hot, garnished with lemon, herbs, and sprinkled with paprika.
- Ground paprika: pinch
