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1
Cut 3/4 lb.
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2
shrimp (or 6 oz.
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3
shrimp for trial recipe) into 1-inch pieces for the mousseline; set aside.
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4
Cut remaining shrimp into 44 (1/2-inch) pieces (or into 22 pieces for trial recipe) for the garnish.
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5
Use pulsing action to process the mousseline shrimp, sole, salt and pepper with food processor in a chilled food processor bowl until smooth.
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6
Add egg whites; pulse until blended.
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7
Transfer to mixing bowl.
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8
Place filled bowl in ice bath; fold in cream, mustard, herbs and nutmeg.
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9
Refrigerate until ready to use.
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10
Brush phyllo with butter; layer in 7 stacks of 4 sheets each (or in 4 stacks of 4 sheets each for trial recipe).
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11
Cut each stack into 6 squares.
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12
For full recipe, cut each of the remaining 2 phyllo sheets in thirds; brush with butter between each sheet.
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13
Stack sheets in 4 layers; cut in half again.
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14
Spray 44 muffin pan cups (or 22 muffin pan cups for trial recipe) with cooking spray; line each with stacked phyllo square.
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15
Pipe or spoon 1.7 oz.
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16
of the mousseline into each cup; top with shrimp garnishes.
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17
(For trial recipe, discard remaining 2 stacked phyllo squares or fill with any remaining mousseline.)
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18
Bake in 350 degrees F standard oven 20 min.
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19
or until phyllo cups are golden brown and mousseline is slightly firm to the touch.
