Gastronomixs

Soaked mussels with ratatouille

Creation by Wouter van Laarhoven,Wynwood, Eindhoven, the Netherlands.

Soaked mussels with ratatouille

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Ingredients

10

 

mussels

1

l

peanut oil

2

large

floury potatoes

50

g

butter

50

g

single cream

1

 

red sweet pepper

1

 

green sweet pepper

1

 

courgette

1

tbsp

tomato purée

1

clove

garlic

Preparation method

  • Boil the potatoes until done and pass through a sieve.
  • Add the hot single cream and the butter and whisk into a smooth mousseline.
  • Finely dice the sweet peppers and the courgette (brunoise).
  • Sweat the vegetables and squeeze in the garlic with a garlic press.
  • De-acidify the tomato purée and mix with the vegetables.
  • Season to taste with salt and pepper.
  • Heat the oil to at least 70°C. Gently fry the mussels in the oil.
  • When done, break off one side of the shell of each mussel and arrange the mussel and the mousseline in the empty half-shell.
  • Cover with the ratatouille and serve immediately.

Serving suggestions

  • Serve as an amuse-bouche (only one mussel per person) or as a hot starter (several mussels).
  • Further process as part of a fish course, e.g. with tomato, chicory, radish or green herb components.

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