Shrimp and mussels gratin

serves two

10 or so tiger shrimp (size 16-20/lb)
1 lb (450 g) mussels
¼ tsp (1.25 ml) garlic, chopped
Splash of olive oil
Splash of white wine

Beurre blanc sauce*
½ cup (125 ml) Cappellari breadcrumbs

In an oven safe sauté pan heat olive oil on medium heat, sauté shrimp and garlic.
In an oven safe sauté pan steam open mussels with some white wine.  Discard the top half of the mussel shells.
Preheat oven to broil, spoon on the beurre blanc sauce to the mussels and shrimp, sprinkle with Cappellari breadcrumbs and broil 2 minutes.

*Beurre blanc sauce
2 shallots, finely diced
¼ cup (60 ml) white wine
½ lemon, juiced
½ cup (125 ml) cold cubed butter
Salt, pepper

In a saucepan on medium heat add shallots, white wine and lemon juice.
Reduce to 1 or 2 tbsp (15-30ml).
Add cold cubed butter off the heat, whisk.  Season with salt and pepper.

Plate and serve