Seafood aspic

Prepare a court-bouillon for cooking of shrimps and prawns, placing in a saucepan a pint of water, white wine, a handful of salt, a speck of pepper and Bay leaves: bring to a boil, boil for 10 minutes and enjoy the still frozen scampi, letting them cook for a few minutes; then check them out with a skimmer, dip the prawns and let them cook for a few minutes too.

Wash and brush the mussels under running water, then place them in a large pan over the fire, without any seasoning, and let them open spontaneously.

Remove the mussels from the shells.

Prepare the gelatine by following the instructions on the package.

Begin to fill the stencils from selected portions for the aspic.

Put a layer of jelly on the bottom of each and let it solidify rapidly taking the molds in the freezer.

Then fill with ingredients prepared and mixed together, leaving a small space all around, so that you can introduce a quantity of gelatin that solidifying, form a compact layer often at least half a centimetre.

Pour other gelatine until now fill all containers, shaking slightly each mould to penetrate the gelatin in the interstices of shellfish, without leaving empty.

Put in the fridge to consolidate for some time.

Before serving, turn the stencils on a serving dish.