Seafood Aspic

Preparation:

Preparation: Prepare a court-bouillon for cooking the scampi and prawns, placing a liter of water, the white wine, a handful of salt, a few grains of pepper and the bay leaves in a saucepan: bring to the boil, bring to the boil for 10 minutes and immerse the still frozen prawns in it, cooking them for a few minutes; then remove them with a slotted spoon, dip the prawns and still cook them for a few minutes. Wash and brush the mussels under running water, then put them in a large container on the heat, without any seasoning, and let them open spontaneously. Then extract the molluscs from the shells. Prepare the jelly, following the instructions on the package itself. Then start filling the molds with portions chosen for the aspic. Put a layer of gelatin on the bottom of each one and let it solidify quickly by keeping the molds in the freezer. Then fill them with the ingredients prepared and mixed together, leaving a small space all around, so as to be able to introduce a quantity of gelatin which, solidifying, forms a compact layer at least half a centimeter thick. Now pour more jelly until all the containers are filled, shaking each mold slightly to make the jelly penetrate well between the interstices of the crustaceans, without leaving voids. Put in the fridge to consolidate for a few hours. Before serving, turn the molds upside down on a serving plate.