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 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.
