1. Preheat the oven to 350°F.

2. In a saucepan, melt the butter. Add the onion and cook for 3 minutes. Deglaze with white wine and reduce by a third.

3. Add the cleaned and scraped shellfish. Cover and simmer for 3 minutes. Add the shrimp, dill, and cream. Reduce by half or until the sauce thickens.

4. For the phyllo tulips, melt the butter.

5. On a work surface, lay a sheet of phyllo pastry flat.

6. Brush with butter over the entire surface and superimpose a second sheet on top, making sure to align the edges. Repeat this operation until 3 sheets are superimposed.

7. Cut this large sheet obtained into squares.

8. In an ungreased muffin tin, shape a square into a tulip.

9. Bake for 5 minutes.

10. Remove from the oven and let cool on a rack.

11. Fill the tulips with the seafood mixture, overflowing onto the plates.

12. Serve immediately