Mussels and Mushrooms on Swiss Chard

Ingredients

• 200 g small oyster mushrooms
• 12 sea scallops (ready‑made)
• 8 lasagna sheets
• Salt
• 1 Swiss chard (about 600 g)
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml dry white wine
• Nutmeg (freshly grated)
• 150 g crème fraîche
• 2 tbsp chive curls
• a splash lemon juice
• Chili oil

Instructions

1. 1.

   Clean the mushrooms. Rinse and pat dry the scallops.

2. 2.

   Cook the lasagna sheets in salted water until al dente.

3. 3.

   Wash, trim hard stems from the Swiss chard, slice leaves into fine strips. Peel and finely chop garlic; sauté briefly in 1 tbsp hot oil. Add the chard and let it wilt. Pour in wine and steam for 4–5 minutes. Season with salt and nutmeg.

4. 4.

   Sauté mushrooms and scallops separately in a non‑stick pan with 1–2 tbsp oil for 3–4 minutes until golden brown. Season with salt and pepper.

5. 5.

   Warm the crème fraîche gently while stirring (do not boil). Add chives, lemon juice, and season with salt.

6. 6.

   Arrange the Swiss chard on plates. Drain the lasagna sheets and layer them with mushrooms and scallops over the chard.

7. 7.

   Pour the sauce over everything and drizzle chili oil before serving.