Baked Mussels topped with Herbed Bread Crumbs Recipe

Roasted Eggplant and Pomegranate Molasses Dip with Cumin Pita Chips

Thinly slice the zucchini. Season with salt and pepper. Add some of the fresh thyme. Chop the shallots and add the Noilly Prat vermouth and put into a pot to boil. Reduce the liquid then add the heavy cream, a branch of rosemary and let it boil until correct consistency. Season the sauce with salt and pepper when it's done. Sear the zucchini with olive oil till they get some color. Take the shell of the prawn, but leave the head and tail, season with salt and pepper. Sear the prawns with olive oil. Place the zucchini in the middle of the plate, the three seared prawns’ heads up. Drizzle the Noilly Prat sauce on the top and around. Finish the plate with a branch of thyme and rosemary for garnish.

1) Brush each scallop, shrimp and each tilapia filet with lemon olive oil
2) Sprinkle Seasoned Italian breadcrumbs on each scallop, shrimp and tilapia filet, covering both sides
3) First place tilapia filets on bottom of cassarole
4) Place shrimp and scallops - first around the outside of tilapia (every other one shrimp then scallop) then in between filets if necessary
5) Lightly sprinkle
6) Bake at 400 degrees for 16 - 20 minutes