The versatility lies in the fact that you can successfully mousse up a fairly wide variety of seafood. I used shrimp (21-25s), but you can also use scallops (bay or sea), salmon, even tilapia. Each blends a bit differently with the luscious steaming vegetables, but the result is always good. The soft, cool consistency of the final mousse carries the range of flavors wonderfully: hints of sweet from the seafoods and the leeks and the fennel, bright tartness from the lemon, and surprise from the chile peppers.
<br />
<br />The wine. Further on the versatile theme, use what you like. If you have half a bottle of whatever sitting around, great. I've even used flat champagne.
<br />
<br />As for pairing, it's lovely with a chilly Prosecco, as well as with a limoncello spritzer with a sprig of fresh thyme in it.

Share: