Mussel fillet sauce

This is a proper sauce – elegantly constructed and featuring layers of flavour. A bit of technical ingenuity binds the mussel fillets into a perfectly creamy sauce. To get the most beautiful mussel filets, steam the mussels briefly and take out of the shells. Peel the pinkish musselmeat (which Bas calls filets) away from the rest of the mussel. Use the inner parts for a different preparation.

Creation by Bas van Kranen, Flore**, Hotel de l’Europe, Amsterdam.

Makes 400ml.