Spherical mussels in vinaigrette 2017-04-08T13:26:08+00:00

Spherical mussels in vinaigrette

Eduard Xatruch – Compartir Restaurant, Cadaqués, Catalonia.

As can be seen in the photo, CAVIAROLI can produce surprising results. In this case, CAVIAROLI has been used to create a spherification effect with the oil incorporated. An excess of fat makes this technique difficult, but with CAVIAROLI this problem is solved. The result is a wonderful spherical vinaigrette that delights with its presentation, flavours and textures.

COOKED MUSSELS AND THEIR BROTH

40 small mussels

  1. Blanch the mussels in boiling water for 8 seconds.
  2. Strain and keep the water in a container. Using a paring knife, take out the body of the mussel, taking care not to break it.
  3. Keep the 24 most attractive mussels to make the ravioli. The rest will be used for the mussel water.
  4. Keep the mussels submerged in the previously drained broth in the fridge.

MUSSEL WATER

200g mussel broth (pre-made)
16 cooked mussels (pre-made)

  1. Cut up the mussels and put them in the mussel broth. Let it rest for 2 hours to achieve a delicious mussel water.
  2. Strain through a sieve to make a clear mussel water. Keep it in the fridge.

ALGINATE BASE

1 litre water
5g sodium alginate

  1. Dissolve the sodium alginate in the water by pulsing it in the blender until there are no more lumps.
  2. Keep it in the fridge.

SPHERICAL VINAIGRETTE BASE

50g red pepper
50g green pepper
1 shallot
5 bunches of chives
200g mussel water (pre-made)
30g ARBEQUINA OLIVE OIL CAVIAROLI
6g calcium gluconolactate
0.4g xanthan gum

  1. Add the calcium gluconolactate to the mussel water, dissolve and add the xanthan gum. Mix with an electric whisk until there are no more lumps.
  2. Finely dice the peppers and shallot.
  3. Chop the chives.
  4. Mix the mussel water with the chopped vegetables and the CAVIAROLI.
  5. Keep it in the fridge.

SPHERICAL MUSSELS IN VINAIGRETTE

24 cooked mussels (pre-made)
Spherical vinaigrette base (pre-made)
Alginate base (pre-made)
200g olive oil 0.4%

  1. Fill a 15g hemispherical spoon with 1 mussel and fill the rest with the spherical vinaigrette base.
  2. Empty the content into the alginate base, forming spheres. Keep in the alginate bath for 1 minute.
  3. Strain with a slotted spoon and wash in cold water. Strain and keep covered in olive oil in a container in the fridge.

FINISH AND PRESENTATION

10g sherry vinegar

  1. Strain the mussels from the oil, taking care not to break them, and place them on the plate.
  2. Add two drops of sherry vinegar on top of each mussel and serve.

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