Pecking
Mussel Emulsion in Pickled and Harissa Sauce
Pecking
Mussel Emulsion in Pickled and Harissa Sauce
The best of both shores. This tapa for the senses plays with the smoothness of our extra virgin olive oil and the spicy notes of the Harissa sauce, traditional in Morocco, Tunisia and Algeria. Dare to experiment!
Elaboration
First, we will prepare the emulsion. Take the pickled sauce from the can of mussels in pickled sauce and add olive oil, two mussels and Harissa sauce. Blend it at a low speed so that the ingredients mix slowly, when finished, put it aside.
Next, we will need to obtain the extra virgin olive oil pearls. You can buy them or make them yourself. If you opt for this last option, you should put the virgin extra olive oil in the fridge three hours beforehand. This way, the oil will be thicker. Once that time has passed, mix it in a pot with a thickener such as agar-agar and bring it to a boil for three minutes.
Next, form tiny spheres of olive oil. Bear in mind that, if you used agar-agar, the small balls must be the size of caviar so that they explode in the mouth. Cool a metal bowl containing sunflower or coconut oil in the fridge for an hour. Then, with a very thin syringe, place the hot virgin extra olive oil pearls in that bowl little by little. The contrast in temperature will instantly solidify the spheres.
Take the small spheres out of the sunflower or coconut oil using a sieve and rinse them with water.
If you are going to use natural potatoes, peel them, cut them into 3mm-thick slices, add salt to your liking, and fry them in olive oil.
Use a bowl (not too wide) to present this exquisite appetizer. Place the pickled sauce emulsion and the Harissa sauce at the bottom. On it, you should place a sequence of mussels and fried potatoes, alternating them to create a separation. Add the virgin extra olive oil spheres over the mussels and as the final touch, pour a dash of pickled sauce emulsion and Harissa sauce.
Ingredients
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