{"id":2738,"date":"2023-04-04T09:57:53","date_gmt":"2023-04-04T07:57:53","guid":{"rendered":"http:\/\/staging.seafarmersbynature.com\/recepten\/renss-danish-hanging-culture-mussels\/"},"modified":"2025-02-17T13:30:42","modified_gmt":"2025-02-17T12:30:42","slug":"renss-danish-spring-mussels","status":"publish","type":"recepten","link":"https:\/\/seafarmersbynature.com\/en\/recipes\/mussels\/rens-danish-hanging-culture-mussels\/","title":{"rendered":"Chef Rens's Danish spring mussels"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-2644\" class=\"wprm-recipe-container\" data-recipe-id=\"2644\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-krijnverwijs2\"><div class=\"wprm-container-float-right\">\n    \n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Chef Rens's Danish spring mussels<\/h2>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"1024\" height=\"683\" src=\"https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels-1024x683.jpg 1024w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels-300x200.jpg 300w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels-768x512.jpg 768w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels-600x400.jpg 600w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/div>\n\n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t\n\t\n    \n<\/div>\n\n\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Gang <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Hoofdgerecht<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div id=\"recipe-2644-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-2644-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"2644\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Schuim van beure noisette<\/p><p><strong>Voor de gastrique:<\/strong><\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">noilly prat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">white wine<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">shallots<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">sliced into rings<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">bay leaf<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">peppercorns<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Schuim van beure noisette:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">gastrique<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">100 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">yolk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">160<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">beure noisette<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Peterselie olie:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grote bos<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flat-leaf parsley<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">700<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">neutral oil<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Mosselen<\/h4><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Eikenhaaspoeder<\/h4><\/div><\/div>\n<div id=\"recipe-2644-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-2644-instructions-container wprm-block-text-normal\" data-recipe=\"2644\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Foam of beure noisette <strong> For the gastrique:<\/strong><\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2644-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place all ingredients in a saucepan, bring to a boil and cook to 1\/3 minutes<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pass through a fine sieve<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Foam of beure noisette:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2644-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">- You need a siphon\/kidde to make a foam. The ones from ISSI I like the best.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bring the gastrique and salt to a boil.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Using a hand blender, mix in the egg yolks, being careful not to get scrambled eggs. How to do this. Keep in constant motion.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When you have a nice shiny thick sauce, slowly add the beure noisette. Tap it all together well once more.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Parsley oil:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2644-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Grab your (thermal) blender. Turn the parsley to a pulp in a blender with 200 grams of oil.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once you have done this add the remaining oil. If you don&#39;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.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour through a fine sieve and allow to cool. When cooled it is ready to use.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Oak hare powder(or other dried mushroom powder):<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2644-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put your dried mushrooms in a blender and spin on full speed as fine as possible.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pass through a fine sieve and store airtight. I find this delicious in fish and seafood dishes.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Mussels:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2644-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In this dish, I left the clam raw as much as possible.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Even kort stomen zodat ze open gaan staan en je het vlees uit de schelp kunt halen<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Little bit of salt and pepper is enough.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-4-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In this dish, the mussels are served cold<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Formatting:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-2644-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Drizzle a generous amount of parsley oil on the bottom of the plate.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-5-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put freshly shelled peas on top. These are raw. This gives them a good bite and slightly sweet and fresh taste.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-5-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place several clams on top.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-5-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Then pipe a good amount of the beurre noisette foam over the mussels.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-5-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Sprinkle some oak hare powder on top. This makes for an umami flavor bomb!<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-5-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Then place clams cut in half on top, lay them down a little playfully.<\/span><\/div><\/li><li id=\"wprm-recipe-2644-step-5-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Then finish the dish with East Indian cherry.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/seafarmersbynature.com\/en\/wprm_print\/rens-danish-spring-mussels\" style=\"color: #ffffff;background-color: #7db68f;border-color: #7db68f;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"2644\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fseafarmersbynature.com%2Fen%2Frecipes%2Fmussels%2Frens-danish-hanging-culture-mussels%2F&amp;media=https%3A%2F%2Fseafarmersbynature.com%2Fwp-content%2Fuploads%2F2022%2F06%2Frens-mossels.jpg&amp;description=Chef+Rens%27s+Danish+spring+mussels&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"2644\" data-url=\"https:\/\/seafarmersbynature.com\/en\/recipes\/mussels\/rens-danish-hanging-culture-mussels\/\" data-media=\"https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels.jpg\" data-description=\"Chef Rens&#039;s Danish spring mussels\" data-repin=\"\" role=\"button\" style=\"color: #333333;background-color: #ffffff;border-color: #7db68f;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\">Pin Recipe<\/a><\/div><\/div>","protected":false},"featured_media":2587,"parent":0,"menu_order":0,"template":"","format":"standard","recepten_categorie":[116],"class_list":["post-2738","recepten","type-recepten","status-publish","format-standard","has-post-thumbnail","hentry","recepten_categorie-mussels"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Rens&#039;s Danish spring mussels - Premier Seafarmers by Nature<\/title>\n<meta name=\"description\" content=\"@chef.rens combines Danish spring mussels with beurre noisette. 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