375 g of hot smoked salmon, cut into small cubes
200 g of whole shrimps with shells
250 g of mules
1 ripe tomato, peeled and finely chopped
1 litre of water
1 pack of saffron
Half of onion, finely chopped
1 large clove of garlic, peeled
1 bunch of parsley, chopped
100 ml of white wine
150 ml of cream 30%
50 ml of olive oil
Salt, fresh pepper from the mill
4 bread toasts, cut into triangles
- Thaw the shrimps. Heat half of the oil in a pan and fry all shrimps with garlic. When lightly red, pour wine and cook until it evaporates.
- Remove the shrimps, remove the shells from the tails, put aside peeled off tails. Put shells and bodies with heads back into the pan. Add tomato, a litre of water and cook on low heat for about half an hour. Strain the stock.
- Wash the mules (do not wipe them), put them in a frying pan and heat them covered and on a large heat to make them open. Remove the mules from the shells and put aside along with the liquid that has been formed during their opening.
- Slightly fry the onion on the remaining oil, pour the mule liquid and stock. Boil, add sour cream, saffron, shrimps, mules, salmon and cook for 3 minutes, season with salt and pepper, add parsley and serve with toasted bread triangles.