- 4
Ingredients
- For the mussels:
- 28 rock mussels (2 or 21/4" long) (2 cups approx.)
- For the seawater gelatin slices:
- 1 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the fried almonds:
- 1/2 cup 0.4º olive oil
- 1 1/4 cup whole almonds, raw
- salt
- For the almond praline:
- 1/8 cup oil from frying the almonds (see previous recipe)
- 1 1/4 cup fried almonds (see previous step)
- salt
- For the parsley oil:
- 2 oz parsley
- 1/4 cup sunflower oil
- salt
- For the saffron oil:
- 1 tsp saffron strands
- 1/4 cup sunflower oil
- For the garlic purée:
- 2 oz garlic
- 1/4 cup 0.4º olive oil
- 1/2 cup mussel juices (see previous step)
- salt
- For the tomato cubes:
- 1 ripe tomato (41/4 oz)
- salt
- 1/2 oz saffron oil (see previous step)
- To finish:
- 1 2-oz lemon
Preparation
Step 1
For the mussels:
1. Plunge the mussels in small batches in to boiling water for 8 or 9 seconds.
2. Use the tip of a sharp knife to cut the peduncle connecting the mussels to the shell. Remove the mussels and smell each one.
3. Sieve the juices and then keep the mussels on one side in their own juices.
For the seawater gelatin slices:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.
8. Cut the gelatin into 1¼ or 1½" long strips, depending on the length of the mussel.
9. Drain the mussels, place them on top of the gelatin and wrap them up in the gelatin (1 and a half turns). There should 1/20" of gelatin sticking out on each side. Use the same strip for other mussels.
10. The mussel has to keep its natural shape.
11. Place 5 mussels in a row lengthwise along a rectangular plate, all pointing in the same direction, with 2/3" between them.
For the fried almonds:
1. Put the almonds in the cold oil and fry them over a low heat.
2. Stir and remove from the heat when they are golden brown.
3. Use a slotted spoon to remove them from the oil. Season with salt while they are still hot.
For the almond praline:
1. Put the almonds that you have just fried and while they are still hot in the Thermomix at 140ºF.
2. Blend and gradually add the oil until the mixture has a creamy consistency.
3. Season with salt, strain and put in a baster.
For the parsley oil:
1. Remove the leaves from the parsley.
2. Blend with the sunflower oil in the food processor.
3. Use the back of a spoon to press it through a sieve. Season with salt.
4. Put in a baster.
For the saffron oil:
1. Roast the saffron in foil at 345ºF for 1 minute.
2. Crumble the saffron with your fingers into a fine powder and mix with oil.
3. Use the back of a spoon to press it through a sieve.
4. Put in a baster.
For the garlic purée:
1. Blanche the unpeeled garlic 3 times.
2. Peel the garlic and cover with oil.
3. Panfry at 160ºF for 2 hours. Leave to infuse for at least 3 hours.
4. Drain the garlic, blend in the food processor with a little of the mussel juices.
5. Gradually add the oil used to panfry the onions.
6. Finally add the remaining mussel juices. You should have a thick cream.
7. Season with salt, strain and put in a baster
For the tomato cubes:
1. Use a skewer to made 2 slashes in the shape of a cross in the bottom of the tomato and remove the stalk from the upper part.
2. Blanch in boiling water for 15 seconds.
3. Use a slotted spoon to drain the tomato.
4. Cool in iced water.
5. Peel, cut in half and remove the seeds.
6. Cut it into 1/5 x 1/5 x 1/5" cubes.
5. Marinade in a little saffron oil and salt, approx. 20 minutes.
Final Steps & Preparation:
1. Drain the saffron oil from the tomato cubes and put 5 cubes, flesh side downwards, along each of the long side of the plate. They should coincide with the end of each mussel. Make sure you leave a margin of ¾".
2. Heat the dish in the salamandra for 10 seconds.
3. Place a horizontal line of praline, parsley oil and garlic purée (in this order), which will be ¼" longer than the mussels on each side, between the mussels.
4. Drizzle a ring of saffron oil and 3 drops of lemon juice on both sides of the mussels and on top of the tomato.