Mussels

with bearnaise

  • 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

  • 1 Cook mussels in boiling water for 5 minutes.
  • 2 Remove from heat and drain.
  • 3 With the help of a shucking knife, separate the meat from its shell, making sure not to break it.
  • 4 Strain the liquid through a cheesecloth, cover the mussels with this liquid and set aside in the refrigerator.
  • 5 Wash the shells and set aside for the final presentation.

For the bearnaise sauce

Ingredients

  • 100 g Mussel juice (see above)
  • 20 g Vegetable Essence, 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

  • 1 Using an electric beater, combine the xanthan gum, mussel juice, and Yondu, Light(Jang Sauce).
  • 2 Peel and finely dice the shallot.
  • 3 Sautee the shallots in butter. When translucent, add white wine and simmer. (4) Remove from heat.
  • 4 Remove from heat.
  • 5 With an electric beater, blend the mussel juice thickened with the butter and shallots.
  • 6 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

  • 1 Peel and slice the shallots into 0.2 cm thick rings.
  • 2 Cover 40 shallot rings with a mixture of white wine vinegar and lemon juice.
  • 3 Refrigerate.

Presentaion

Ingredients

  • 5 g Fresh chopped tarragon
  • 40 leaf Fresh tarragon
  • 400 g Coarse salt

Directions

  • 1 Peel and slice the shallots into 0.2 cm thick rings.
  • 2 Select 40 shallot rings.
  • 3 Cover the shallot rings with a mixture of white wine vinegar and lemon juice.
  • 4 Refrigerate.