Newzeland Green Lip Mussels with Courgette and Miso
By Reon Hobson
2 h
2 raciones
Difficulty:
Alta
Ingredients
Courgette gazpacho
- 1kg courgette (seeded and sliced)
- 1each shallot (sliced)
- mint to taste
- salt to taste
- water
Mussel custard
- 2kg steamed mussels with the lips removed
- 3each egg yolk
- 2each eggs
- 600ml cream
- 40gm miso
- salt
Courgette gazpacho
In a very hot pan sweat the courgette and shallot over a rapid heat using a little water instead of oil (use a wide based pan to increase surface area).
Add enough water to just cover the courgettes and till just tender while preserving the colour. remove the courgette and strain off the wate but reserve, blitz the courgettes while slowly adding the reserved water.
Add the mint leaves and continue blitzing and salt as required.
Pass and cool down over an ice bath.
Mussel custard
Combine mussels, with lips removed for chips, with the cream and miso and leave overnight in a fridge to infuse.
Heat cream & mussel mix making sure not to boil.
Blitz and pass cream mix.
Combine the eggs and yolks with the passed mussel cream.
Pour into ramakins and place in a bain marie.
Fill the bain marie with hot water until half way up the ramekins and cover with tin foil.
Pierce the tin foil and cook in an oven at 170c for 20min (the tinfoil needs to be pierced to stop steam dropping back onto the custrads.
Once cooked cool down and place in the fridge until needed.
Mussel Crisps
Dehydrate the mussel lips overnight in a dehydrator or oven at 63c for 12hrs.
They should be brittle to the touch (if not leave to dehydrate a little longer)
Dehydrate the mussel lips overnight in a dehydrator or oven at 63c for 12hrs.
They should be brittle to the touch (if not leave to dehydrate a little longer)
Service
Fresh mussels (can be cooked in advance if you wish).
Micro Shiso.
Micro Coriander.
Plating
Either steam mussels to order or you can reheat mussels in a bonito broth.
In a plate or jar place a spoon of the mussel custard and some of the courgette gazpacho.
Place a mussel on top and garnish with the mussel crisp and some micro shiso and coriander.
Reon Hobson
As a chef sourcing the best is what I do, wither it's in my kitchen at home or at work Bergner consistently exceeds my expectations
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