Description
Spectacular appetizer, easy and festive! Cooked very easy and perfect for a light festive buffet!
Ingredients
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Shrimp
100 g
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Mussels
100 g
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Lemon
1 piece
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Water
300 ml
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Salt
-
Dry white wine
50 ml
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Gelatin
15 g
Cooking
Shrimp and mussels, cover with water, add salt and cook for 1 minute, drain and cool.
In the cooled broth from the seafood, add the juice and zest of half a lemon, pour in the wine, add the gelatine and leave for 1 hour.
Shrimp cut into pieces, leaving the tails, the remaining half of the lemon, also cut finely.
Lay the glasses mussels, shrimp and lemon, add a sprig of dill.
Broth with gelatin and wine, heat to dissolve the gelatin and pour over the seafood. Insert the tails of the shrimp and place in the fridge to cool down jello.
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