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.
Mussels:
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
Formatting:
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.
