Land and Sea Soufflé

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  • 4
  • Average
  • 15 mins
  • 25 mins
  • Average budget

Ingredients

  • 3 1/2 tbsp butter
  • scant 1/2 cup flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 2 pinches of pepper
  • 4 eggs
  • 12 shrimp
  • 8 oz of mussels
  • 8 oz Pyrenees sheep cheese

Preparation

Step 1

- Prepare a bechamel sauce: melt the butter, mix the flour and cook 1 to 2 minutes. Then moisten with milk, and stir in until sauce thickens. Season with salt and pepper, then remove from heat. Add egg yolks, stirring the sauce so that it is well mixed.
- Beat whites until stiff, and carefully pour in the sauce.
- Peel shrimp and cut into small pieces.
- Cook the mussels just to open them in a covered pan. Shell them and cut into 2 pieces. Cut cheese into small cubes.

Step 2

Mix vigorously shrimp, mussels and pecorino cheese in the sauce. Mix thoroughly and pour the mixture into well buttered ramekins, filling them until almost full. Bake 15 minutes at 375 ° and then 10 minutes at 450 ° F. Serve immediately on a bed of mixed salad.

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