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
- Blanch the mussels in boiling water for 8 seconds.
- 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.
- Keep the 24 most attractive mussels to make the ravioli. The rest will be used for the mussel water.
- Keep the mussels submerged in the previously drained broth in the fridge.
SPHERICAL VINAIGRETTE BASE
50g red pepper
50g green pepper
5 bunches of chives
200g mussel water (pre-made)
30g ARBEQUINA OLIVE OIL CAVIAROLI
6g calcium gluconolactate
0.4g xanthan gum
- 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.
- Finely dice the peppers and shallot.
- Chop the chives.
- Mix the mussel water with the chopped vegetables and the CAVIAROLI.
- 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%
- Fill a 15g hemispherical spoon with 1 mussel and fill the rest with the spherical vinaigrette base.
- Empty the content into the alginate base, forming spheres. Keep in the alginate bath for 1 minute.
- Strain with a slotted spoon and wash in cold water. Strain and keep covered in olive oil in a container in the fridge.