Soused Rock Mussels with Garlic Ravioli

By corlear

Ingredients

• For the rock mussels and their juices:
• 24 rock mussels (11/2 oz each)
• water
• For the jellied mussels:
• 24 rock mussels (see previous step)
• 11/2 cup mussel juices (see previous step)
• 1 sheet gelatin (previously rehydrated in cold water)
• For the herb oil:
• 11/2 cup 0.4º olive oil
• 1 tsp garlic clove
• 1 bay leaf
• pinch thyme
• pinch rosemary
• For the seaweed croquant:
• 2 oz fondant
• 11/2 tbsp glucose
• 11/2 tbsp Isomalt
• 1/2 oz dry nori seaweed
• For the vinegar cloud:
• 1 cup water
• 1/3 cup Sherry vinegar
• 3 1/2 sheets gelatin (previously rehydrated in cold water)
• For the seawater gelatin:
• 11/2 cup seawater
• 11/4 cup water
• 2/3 oz powdered agar-agar
• 3 sheets gelatin (previously rehydrated in cold water)
• For the garlic emulsion:
• 4 garlic cloves pan-fried in virgin olive oil
• 1 egg white
• 1 1/2 cup 0.4º olive oil
• For the garlic emulsion ravioli:
• seawater gelatin slices (see previous step)
• To finish:
• pinch dry nori seaweed, diced
• pinch sweet paprika

Details

Servings 4

Preparation

Step 1

For the rock mussels and their juices:
1. Plunge the mussels in small batches of 6 in to boiling water for approximately 15 seconds for each group.
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.
4. Cover the mussels shells in the cooking stock.

For the jellied mussels:
1. Place the mussels on a rack, leaving ½" between each mussel. Keep in the fridge.
2. Heat a ¼ of the mussel juices and dissolve the gelatin in it. Remove from the heat and mix with the rest of the juices.
3. Keep half the mixture in fridge and stir occasionally until it thickens.
4. Coat each mussel with the gelatin. Be careful with the consistency of the gelatin (stir the gelatin that has been left out of the fridge from time to time), as it will not stick if it is very liquid and if it has become too set, it will not cover the mussel uniformly
5. Keep the mussels in the fridge so the gelatin layer sets completely.
6. Repeat this operation at least four times more.

For the herb oil:
1. Put the oil and garlic in a pan. When it begins to spit, add the herbs and remove from the heat.
2. Cover and leave to infuse for 2 hours out of the fridge.

For the seaweed croquant:
1. Grind the dry nori seaweed in a food processor.
2. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
3. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
4 Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
5. When it is cool, grind in the food processor.
6. Sieve a fine even layer of the powder over a baking tray.
7. Melt at 325ºF for 2 minutes.

For the vinegar cloud:
1. Put 3/4 water and the vinegar separately to cool in the freezer at 34ºF.
2. Heat the remaining water and dissolve the gelatin in it. Leave to cool in the fridge, but do not let it set.
3. When it begins to set, place in the whisking bowl, which should have been cooled beforehand begin to whisk at half speed.
4. When it begins to foam, gradually add the rest of the liquid.
5. Increase the speed and whisk until it is stiff. It should have the consistency of stiff egg whites.
6. Add the very cold vinegar and continue whisking until it has been completely absorbed. Do not overwhisk or the mixture will collapse.
7. Keep in the fridge.

For the seawater gelatin:
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.

For the garlic emulsion:
1. Blend the garlic and egg whites together in a blender.
2. Thicken and emulsify with 0.4º olive oil.

For the garlic emulsion ravioli:
1. Use a 2" square pastry cutter to cut the seawater gelatin slices. Make 12 squares.
2. Place a little garlic emulsion in the center of each square.
3. Fold two opposite ends of the gelatin slices over the egg yolks and repeat the operation with the other two ends.

Final Steps & Preparation:
1. Place 6 mussels in the same direction in a dish, making sure the mussels do not touch each other.
2. Add a spoonful of vinegar cloud.
3. Place 3 garlic emulsion ravioli between the mussels.
4. Sprinkle with sweet paprika and diced nori seaweed and place a piece of seaweed croquant on each mussel.