Ingredients
- 500 g cleaned, cooked mussels
- 750 g scallops
- 8 dl coconut milk
- 100 g Bresc Thai yellow curry
- 3 small shallot, finely chopped
- 25 g Bresc Garlic chopped
- 20 g Bresc Coriander puree
- 10 g Bresc Ginger Puree
- 10 g Bresc Lemongrass puree
- 25 g Bresc WOKchilli
- oil for frying
- 3 dl white wine
- fish sauce
- 5 limes
- 125 g butter
- 150 g flour
- salt and pepper
- 75 g panko
- 75 g grated cheese for the gratin
- 10 empty scallop shells
- bread
- dash of oil