Battered mussels with tomato and peas cream
by Roberto Preziuso - Congusto Gourmet Institute
Ingredients
For the batter
- 80 gr. - Rice flour
- 60 gr. - Peas flour
- 30 gr. - Tender wheat flour - type 1
- 200 gr. - Mussels cooking water
- 50 gr. - Zucchero semolato
- 58 gr. - Egg
- 25 gr. - Gin
- 2 - Cartridges carbon dioxide , ½ litre whipping siphon
For the tomato purée
- 150 gr. - Vine tomatoes
- 30 gr. - Sunflower oil
- 10 gr. - Olitalia Monocultivar Nocellara Extra Virgin Olive Oil
- 0,5 gr. - Xanthan gum
- 0,5 gr. - Salt
For the pea purée
- 150 gr. - Petits pois
- 30 gr. - Sunflower oil
- 10 gr. - Olitalia Monocultivar Nocellara Extra Virgin Olive Oil
- 1 gr. - Water mint
For the mussels
- 500 gr. - Mussels with their shells
- 50 gr. - Water
- 20 gr. - Wine
- 150 gr. - Breadcrumbs
- 10 gr. - Rosemary
- 3 lt. - FRIENN - Olitalia deep-frying oil
Method
- 1
Heat a saucepan, add the mussels and the rosemary. Wait 1 minute before adding water and wine, and let it simmer. Put a lid on and cook until the mussels open. After blast chilling, remove the shells. Filter the cooking water of the mussels and use it for the batter.
- 2
Mix all the ingredients of the batter, use a fine-meshed sieve to sift, then put it in a whipping siphon with the CO2 cartridge. Store in fridge.
- 3
Blend all the ingredients of the tomato purée. Boil the peas in salted water and blend them with the other ingredients. Sift the purées and store them in the fridge.
- 4
Bread the mussels, cover them with the siphoned batter and deep-fry using Frienn at a high temperature until crispy.
Food plating
Serve the mussels warm, accompanied by some cold drops of tomato and peas cream.
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