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Method :
Slice eggplant and tomatoes thinly
(approx 1/4" inch) and season with salt and pepper. Peel shrimps and devein, season
with lemon, salt and pepper. Boil the mussels al dente, remove
from shell, clean and season with salt and pepper. Slice red snapper fillets into
thin strips (about 2" x 2") and season with salt and pepper. Peel onions, slice into thin
rings, and season with salt and pepper. Marinate all ingredients in extra
virgin olive oil for at least 10 minutes. Preheat the oven. Assemble the moussaka: make a
layer of eggplant and tomatoes, then add cottage cheese and yogurt. Add shrimp and remaining seafood,
top with a squid head. Bake for 30 minutes at 320F. Add tomato coulis or ragout (rich
stew made of meat or poultry) on top of moussaka before serving. Garnish with julienne of spring
onions.
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