Shrimp and Mussels on Potato "Pai"

	Drain the shrimp and mussels in a colander to allow the sauce to drain. Transfer the shrimp and mussels to different bowls. Peel the garlic and chop it. Wash the tomatoes, make a cross incision on them, pour boiling water over them and remove the skin. Pass the tomatoes through a sieve. Rinse the basil, dry it, and separate the leaves. In a saucepan, heat 3 tbsp of olive oil, sauté half of the chopped garlic (30 seconds). Add the shrimp and fry for another 30 seconds. Then add the passed tomatoes, lemon juice, and basil. Reduce the heat and cook for 10 minutes. Remove from heat and keep warm.
	Thoroughly wash the dill, dry it with a paper towel, and chop. In a clean saucepan, heat the remaining olive oil, sauté the garlic, add the mussels and cook for 30 seconds. Then add the cream and dill. Stir, reduce the heat and cook for 10 minutes. Remove from heat and keep warm.
	Peel the potatoes, cut them into thin strips, and lay them on paper towels to dry the potato strips.
	Sift the starch through a sieve onto a cutting board. Coat the potato strips in starch so that it is evenly distributed.
	Heat vegetable oil in a frying pan. Place 2 tbsp of potato strips in the pan and fry in batches for 2 minutes on each side. Place the finished pancakes on paper towels to absorb excess oil.
	On half of the baked pancakes, place 1–1.5 tbsp of shrimp in tomato sauce, and on the others, place 1–1.5 tbsp of mussels in cream sauce. Before serving, heat in an oven preheated to 200 °C covered with aluminum foil for 5 minutes.