Summary

Ingredients

• 8 scallop (s) (nuts)
• 30 g nuts (macadamia nuts)
• 60 g butter
• 1 egg yolk
• 20 g tomato (s), dried
• 10 g raisins
• 10 g capers
• 1 teaspoon spice paste, Indian (tandoori paste)
• 1 tablespoon lemon juice
• 0.5 teaspoon ½ sugar
• salt and pepper
• 2 zucchini
• 1 tablespoon thyme, torn leaves
• olive oil
• 8 cherry tomato (s)
• 1 clove (s) garlic, squeezed
• 1 sprig thyme

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Instructions

1. First, the ingredients for the crust are processed. Finely chop nuts, tomatoes, raisins and capers with a knife. Beat the butter at room temperature until frothy and add the egg yolks. Fold in the finely chopped ingredients and season with lemon juice, sugar, salt, pepper and tandoori paste. Transfer this mixture to a cup and let it rest in the refrigerator until further processing.
2. Wash and dry the zucchini. Peel thin slices with a peeler. These are cut into strips about 5 mm wide, removing the grainy pulp.
3. Wash and dry tomatoes, pour about 2 tablespoons of olive oil over them in a pot. Add a pressed clove of garlic and a sprig of thyme, close the pan and stew the tomatoes for about 15 minutes over low heat.
4. Preheat the oven to 220 ° top and bottom heat. Place the nuts in mussel shells or in greased paper muffin cases and do not cover with the nut paste too thinly. Baked for 15 minutes.
5. In the meantime, heat 1 tablespoon of oil in a pan, toss the thyme leaves briefly, then add the zucchini strips and cook over a low heat for about 15 minutes. Turn every now and then and season with salt and pepper.
6. To serve, twist the zucchini noodles in the middle of the plate in a circle, distribute the mussels and tomatoes all around. Beat the tomato stock with a whisk, season with salt and pepper and use it to pour over the tomatoes and mussels.