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Sauce of lacto-fermented black salsify and mussels

Fermenting the clean trimmings of salsify gives you a wonderfully sour base for this sauce with mussels.

Makes 800ml.

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Allergens and dietary requirements

  • Sulphite
  • Mollusks
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

250
g
black salsify, trimmings
150
g
onion, finely cut
2
cloves
garlic
30
g
olive oil
250
g
white wine
500
g
mussel stock
300
g
whipping cream
150
g
butter
as needed
lemon, juice
as needed
salt and pepper

Scale recipe

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