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