Rice, potatoes & mussels: an entirely different story
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STARTER4 PERS.
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timing2H
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preparation time1H
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Cooking time1H
INGREDIENTS
100g original variety rice
200ml water
20g rice starch
200g mussels
200g potatoes
0.5g saffron pistils
1L olive oil
50g pecorino cheese
50ml milk
2 garlic cloves
½ onion Thyme Marjoram
1 bay leaf
RECIPE DEVELOPMENT
1 — RICE
Cook the rice in saffron water and rice starch for 40 minutes.
2 — MUSSELS
Cook the mussels in a pot with oil, garlic, thyme and marjoram until they open, then shell them.
3 — BLEND
Blend the rice until smooth, spread on a Silpat or very thin baking paper and dry in the oven for 45 minutes at 120°C (250°F).
4 — POTATO MOUSSE
Brown 150g of diced potatoes with the onion. Cover with water and a bay leaf. Cook for 30 minutes. Blend, add salt to taste and place in the siphon. Keep warm in a bain-marie.
5 — PECORINO MOUSSE
Mix the cold pecorino and milk. Cook, stirring continuously, and blend.
6 — POTATOES
Cut the remaining potatoes into regular cubes, blanch, and sauté in a pan with oil, salt and herbs.
7 — RICE CHIPS
Fry the rice chips in oil at 190°C (375°F) for a few seconds until puffed.
SERVING INSTRUCTIONS
Place the rice wafer on a finger plate. Add a spoonful of fried potatoes in the centre. Siphon the potato mousse over it and place one mussel stuffed with the pecorino mousse on top. Garnish with a sprig of marjoram.
