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Rens’ Danish rope culture mussels

Gang Main course


Schuim van beure noisette

Voor de gastrique:

  • 200 g noilly prat
  • 500 g white wine
  • 2 shallots sliced into rings
  • 1 leaf laurel
  • 5 peppercorns

Schuim van beure noisette:

  • 100 gastrique
  • 100 g yolk
  • 160 g beure noisette
  • 3 g salt

Peterselie olie:

  • 1 large forest leaf parsley
  • 700 g neutral oil




      Foam of beure noisette For the gastrique:

      • Place all ingredients in a saucepan, bring to a boil and cook to 1/3 minutes
      • Pass through a fine sieve

      Foam of beure noisette:

      • – You need a siphon/kidde to make a foam. The ones from ISSI I like the best.
      • Bring the gastrique and salt to a boil.
      • Using a hand blender, mix in the egg yolks, being careful not to get scrambled eggs. How to do this. Keep in constant motion.
      • When your yolks are nicely incorporated continue with your whisk. Keep whisking until you get a nice thick and bound sauce. If it goes too fast and threatens to burn, remove your pan from the heat and keep tapping.
      • When you have a nice shiny thick sauce, slowly add the beure noisette. Tap it all together well once more.
      • Fill your siphon and aerate with two cartridges. Shake well and your foam is ready to use. This froth is most delicious lukewarm or at room temperature.

      Parsley oil:

      • Grab your (thermal) blender. Turn the parsley to a pulp in a blender with 200 grams of oil.
      • Once you have done this add the remaining oil. If you don't have a thermoblender at your disposal, run the mixture for 15-20 minutes. The friction creates heat and this creates a beautiful green color.
      • If you do have access to a thermoblender, set the temperature at 80 degrees for 10 minutes. In my opinion, you get the very best oil that way.
      • Pour through a fine sieve and allow to cool. When cooled it is ready to use.

      Oak hare powder(or other dried mushroom powder):

      • Put your dried mushrooms in a blender and spin on full speed as fine as possible.
      • Pass through a fine sieve and store airtight. I find this delicious in fish and seafood dishes.


      • In this dish, I left the clam raw as much as possible.
      • Even kort stomen zodat ze open gaan staan en je het vlees uit de schelp kunt halen
      • Little bit of salt and pepper is enough.
      • In this dish, the mussels are served cold


      • Drizzle a generous amount of parsley oil on the bottom of the plate.
      • Put freshly shelled peas on top. These are raw. This gives them a good bite and slightly sweet and fresh taste.
      • Place several clams on top.
      • Then pipe a good amount of the beurre noisette foam over the mussels.
      • Sprinkle some oak hare powder on top. This makes for an umami flavor bomb!
      • Then place clams cut in half on top, lay them down a little playfully.
      • Then finish the dish with East Indian cherry.
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