WILLIAM BRADLEY

Mussels & Nasturtium

STARTER

6 PERS
timing

35 MIN
preparation time

15 MIN
Cooking time

20 MIN

INGREDIENTS

MUSSEL STOCK
5 Mussels, salt spring island
1ea head of garlic
1 bunch parsley
200g water
Extra-virgin olive oil, for storage

MUSSEL CUISSON
80g shallots, sliced
20g garlic clove, sliced
1g saffron
20g extra-virgin olive oil
200g Yukon potato, peeled
3g turmeric
30g liquid koji
800g mussel stock
50g nasturtium flowers
50g mussels, cleaned approx. 10 ea

MUSSEL BUBBLES
300g mussel cuisson
4g lecithin

MUSSEL SAUCE
600g mussel cuisson
20g heavy cream
140g butter, cold small dice

RECIPE DEVELOPMENT

1. MUSSEL STOCK
In a large stock pot, combine mussels, garlic, parsley & water. Bring to a simmer, reduce heat to medium, and cover until mussels are cooked and fully opened, approximately 8 mins. Strain liquid with a fine mesh chinois, and reserve. Remove mussels from their shells and clean the beard. Store the mussels fully submerged in the extra-virgin olive oil.

2. MUSSEL CUISSON
Heat olive oil in a sauce pot over medium heat. Add the shallots and garlic and reduce the heat to low to gently cook the alliums until translucent. Add the mussel stock, saffron, turmeric, potatoes and koji. Simmer for 15 mins. Strain in a fine mesh. In a blender, add the mussel cuisson broth, nasturtium flowers and cleaned mussels. Blend until homogeneous and smooth. Strain and reserve 300g for the bubbles, the rest will be utilised in the sauce.

3. MUSSEL BUBBLES
In a sauce pot, heat the 300g of reserved mussel cuisson over medium heat to bring back to a simmer. Add the lecithin powder and emulsify with a hand blender.

4. MUSSEL SAUCE
Slowly heat the heavy cream in a sauce pot over medium heat, stirring to ensure it does not scald. Add mussel cuisson and simmer, stirring frequently until the sauce reduces by ¼. Whisk in the butter. Due to the natural brininess of the mussels, salt is not needed.

FINISHING & SERVING INSTRUCTIONS
Gently heat up the mussels in the sauce until they reach 74°C. In a separate sauce pot, heat up the mussel bubbles. With a serving spoon, place the mussels in a bowl, the sauce should coat the mussels. Add more sauce if desired. To make the bubbles, use a hand blender to incorporate air into the sauce. Use a spoon to cover the mussels as desired, garnish with nasturtium flowers.