• 180 ml olive oil
  • 6 g garlic
  • 30 g of dried thyme
  • 30 g dried rosemary
  • 600 g tiger shrimp
  • 160 grams of meat scallops
  • 6 slices of bacon
  • 100 g shallots
  • 100 g Bulgarian pepper
  • 50 g of Parmesan
  • 300 g fresh cleaned mussels
  • 60 g butter
  • 45 g garlic
  • 75 g onions
  • 30 g of dry rosemary
  • 30 g of dried thyme
  • 300 ml heavy cream 30%
  • 160 g of cheese “Dor blue”
  • a pinch of curry
  • 220 ml of dry white wine
  • salt, pepper


Step 1

Mix olive oil, garlic, thyme and rosemary. The shrimp remove the heads and shell. Marinate scallops in this mixture for half an hour. Removing the seafood from the marinade, blot grease with a paper towel.

Step 2

Each shrimp and scallop wrapped in a slice of bacon. Strung on a wooden skewer in the following order: shrimp, onion, pepper, scallop. Fry in the grill for not more than 7 minutes, sprinkle with grated Parmesan cheese and put in a warm place.

Step 3

Mussels to thaw and squeeze the liquid. In a pan fry the onion and garlic until transparent, add thyme and rosemary. Evaporate two-thirds of the volume. In a separate pan to evaporate the cream and add onion and garlic. Add cheese, mussels and boil for 3 minutes.

Step 4

Season with curry, white wine, salt and pepper. Lay the skewers in the center of the plate, around pour the sauce with mussels.