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
Battered mussels with tomato and peas cream 1
Battered mussels with tomato and peas cream 2

Extra virgin olive oil

Monocultivar Nocellara Extra virgin olive oil

See all

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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