Chef Rens' roasted mussels with vadouvan and parsley oil
Ingredients
For the vadouvan cream:
Vadouvan spice blend
Mayonnaise
Salt
For the parsley oil:
2bunches flat-leaf parsley
500gramssunflower oil
For the roasted mussels:
mussels
smoked paprika powder
panko breadcrumbs
pepper
For garnish:
1roasted bell pepper
1handful of lamb’s lettuce
Instructions
For the vadouvan cream
Combine all ingredients and mix until smooth. Set aside.
For the parsley oil
Blend the oil and parsley at high speed until completely pureed. If using a thermo blender, set it to 80 degrees Celsius for 15 minutes to enhance the deep green color. Strain through a fine sieve into a bottle and set aside. If using a regular blender, blend longer until the friction naturally heats the mixture and achieves the desired color.
For the roasted mussels
Lightly steam the mussels until they open. Preheat the oven to 220 degrees Celsius. Remove the mussel meat from the shells. Mix panko breadcrumbs with smoked paprika powder. Coat the mussels in the panko mixture and roast in the oven for five minutes until crispy.
To plate
Arrange the mussels in a deep plate, about ten per person. Pipe generous dollops of vadouvan cream over the mussels. Drizzle a bit of parsley oil over the dish. Finish with some lamb’s lettuce for a mild, slightly peppery flavor.
