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Mini sea vol au vent

A mini bite, for party nights!

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Mini sea vol au vent

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
1 €
Method:
5 min min.
 
 

Iker Erauzkin

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Ingredients

    • Vol au vent
    • Mussels
    • Prawns
    • Dill
    • Butter
    • Flour
    • Milk

Method

  1. Steam the mussels till they open and reserve meat. Peel the prawns, keeping the tails, and cook in boiling salted water for a couple of minutes.
  2. Cool in ice water. Chop the mussels and prawns and add to the base of the Vol au vents, and mix in a dollop of bechamel sauce; For
    bechamel, melt a knob of butter in a saucepan and add two tablespoons of flour, add milk slowly until you have a thick cream.
  3. Warmed the Vol au vents in the oven for 3-4 minutes at 180 º.
  4. Serve with a sprig of dill.

Tip

You can prepare a dough of seafood croquettes and use it to fill the vol au vents. Gratin for a couple of minutes before serving.

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