Julienne with Rapana Whelks
Description
A delicious appetizer for any gathering. To make this original appetizer, thaw and clean the rapana, rinse the mussels. Dice the onion and mushrooms and sauté them in a mix of olive oil and butter. Add the rapana, and after a couple of minutes add the mussels and wine. Stir and cook until the alcohol evaporates. This will take no more than 2 minutes. Then sprinkle the pan contents with flour, pour in the cream, and season with salt and pepper. When the sauce thickens, divide the julienne among ramekins, sprinkle with grated cheese, and bake in an oven preheated to 180°C for 5–7 minutes. Serve hot at the table. Serve the appetizer with the meal.
Instructions
- 1
Step 1
Thaw the whelks. Wash them and remove the stomach. Wash the mussels as well.
- 2
Step 2
Cut the mushrooms into slices, and the white part of the leek into rounds.
- 3
Step 3
Melt the butter and mix it with the olive oil. Sauté the onion and mushrooms, add the whelks, and after a couple of minutes add the mussels and wine. Stir and cook until the alcohol has evaporated. This will take no more than 2 minutes.
- 4
Step 4
Sprinkle the contents of the skillet with flour, pour in the cream, and season with salt and pepper.
- 5
Step 5
When the sauce has thickened, divide the julienne among the ramekins, sprinkle with grated cheese, and bake in an oven preheated to 180°C for 5–7 minutes.