14th Jun 2023
Mussels
- Cook By: Eduard Xatruch. Restaurant Compartir
- Theme: Seafood dishes Influencer
- Main Ingredients: mussele
- Serving Size: 4
For the cooked mussels its juice
Ingredients
- 40 ea Medium-sized mussels
Directions
- Cook mussels in boiling water for 5 minutes.
- Remove from heat and drain.
- With the help of a shucking knife, separate the meat from its shell, making sure not to break it.
- Strain the liquid through a cheesecloth, cover the mussels with this liquid and set aside in the refrigerator.
- Wash the shells and set aside for the final presentation.
For the bearnaise sauce
Ingredients
- 100 g Mussel juice (see above)
- 20 g Yondu, Light
- 100 g Butter
- 15 g Shallot
- 20 g White wine
- 5 g Fresh lemon juice
- 8 g Chopped fresh tarragon
- Salt
- 0.3 g Xanthan gum
Directions
- Using an electric beater, combine the xanthan gum, mussel juice, and Yondu, Light(Jang Sauce).
- Peel and finely dice the shallot.
- Sautee the shallots in butter. When translucent, add white wine and simmer. (4) Remove from heat.
- Remove from heat.
- With an electric beater, blend the mussel juice thickened with the butter and shallots.
- Add lemon to taste and set aside
For the pickled shallot
Ingredients
- 2 ea Shallots
- 20 g White wine vinegar
- 20 g Fresh lemon juice
Directions
- Peel and slice the shallots into 0.2 cm thick rings.
- Cover 40 shallot rings with a mixture of white wine vinegar and lemon juice.
- Refrigerate.
Presentation
Ingredients
- 5 g Fresh chopped tarragon
- 40 leaf Fresh tarragon
- 400 g Coarse salt
Directions
- Peel and slice the shallots into 0.2 cm thick rings.
- Select 40 shallot rings.
- Cover the shallot rings with a mixture of white wine vinegar and lemon juice.
- Refrigerate.
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