Appetizer
Palacio de Oriente’s Mussel Sextet
Appetizer
Palacio de Oriente’s Mussel Sextet
Do you want to render your guests speechless with an unforgettable starter? Play around with sweet and savory, spicy and soft flavors, using our D.O.P. Mejillón de Galicia mussels as the basis. This sextet is a gift for the senses, and a passport for your journey towards becoming a chef.
Elaboration
The first step is to open the 3 cans and separate the mussels from the pickled sauce. Then, start preparing each one of the six mussels that comprise Palacio de Oriente’s sextet. You will need a set of starter-size spoon-shaped dish to present this starter, as well as small trays to place each one of the sextets.
Mussel in coconut milk and pickled sauce
Mix half of the pickled sauce from one of the 8/12 mussel cans from the Rias Gallegas, measuring the same amount of coconut milk, and mix them well until you achieve a uniform result. Set aside the other half of the pickled sauce for later. Place a mussel in one of the spoon-shaped dish and cover it with the coconut milk sauce.
Mussel from the Rias Bajas in pickled sauce made using olive oil
Without any seasoning: simply delicious. Place a pickled-sauce mussel from the Rias Gallegas in one of the spoon-shaped dish, and set it apart.
Mussel with pearls of basil-scented olive oil
For this dish, you can use olive oil that is already basil-scented, or scent it yourself leaving 300 ml of oil marinating with basil the day before. In any case, two hours before cooking, cool the oil in the fridge to make its texture denser. Also, place a metal bowl with sunflower or coconut oil in the fridge for an hour. Once the basil-scented olive oil has become denser, add agar-agar and boil the mixture for three minutes.
With these ingredients, what we want is to create small olive oil spheres. Draw the hot oil with a syringe and poor drops into the metal bowl containing the cold sunflower or coconut oil. The temperature contrast will form perfect spheres. After, take the pearls out with a sieve and rinse them with water.
To finish, place a mussel in the spoon-shaped dish, and cover it with small basil-scented olive oil spheres.
Mussel in pickled sauce and spicy tomato sauce
Prepare a tomato sauce by slow frying very finely chopped tomato, onion and garlic, to which you should add the half-can of pickled sauce you put aside earlier, when preparing the mussel in coconut milk. Leave the mix to slowly cook in the frying pan at low heat, then blend it and put it back in the frying pan. Add salt, pepper, chilli powder –to your liking– and a couple of grams of xantham gum. Let it cool down. After a few minutes, you can place a mussel in one of the spoon-shaped dishes and pour this tomato sauce over it.
Organic mussel from the Rias Bajas in pickled-sauce made using organic olive oil
Pure mussel in pickled sauce flavor. Place in the spoon-shaped dish for starters an organic mussel in pickled sauce made using organic olive oil. Ready.
Mussel with cauliflower cream and pepper mezclum
Cook the cauliflower in water with milk. Once it becomes soft, remove the water it was cooking in, set it apart, and grind the cauliflower with a food processor. Add a knob of smen butter, a dash of smoked olive oil, and a drop of the cooking liquid you removed earlier. Emulsify until you obtain a soft but compacted mash, and season it with a mixture of ground pepper (white, black and pink). To finish, place a mussel in the spoon-shaped dish and add the cauliflower purée over it.
Ingredients
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