100g original variety rice
20g rice starch
0.5g saffron pistils
1L olive oil
50g pecorino cheese
2 garlic cloves
½ onion Thyme Marjoram
1 bay leaf
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.
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.