{"id":2580,"date":"2023-04-04T09:57:53","date_gmt":"2023-04-04T07:57:53","guid":{"rendered":"http:\/\/staging.seafarmersbynature.com\/?post_type=wprm_recipe&#038;p=2580"},"modified":"2025-02-17T13:30:28","modified_gmt":"2025-02-17T12:30:28","slug":"rens-deense-hangcultuur-mosselen","status":"publish","type":"wprm_recipe","link":"https:\/\/seafarmersbynature.com\/en\/recipe\/rens-deense-hangcultuur-mosselen\/","title":{"rendered":"Chef Rens' Deense hangcultuur mosselen"},"content":{"rendered":"","protected":false},"author":3,"featured_media":2586,"template":"","wprm_course":[26],"wprm_cuisine":[],"wprm_keyword":[],"wprm_ingredient":[541,212,540,539,669,537,92,543,535,538,202,217,230],"wprm_ingredient_unit":[536,542,78,91],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-2580","wprm_recipe","type-wprm_recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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paddestoelen","notes":"","link":{"url":"","nofollow":"default"},"id":669}],"name":"Eikenhaaspoeder","uid":16}],"instructions":[{"instructions":[{"uid":0,"name":"","text":"<p> Doe alle ingredi\u00ebnten in een pan, breng aan de kook en kook in tot 1\/3 minuten<\/p>","image":0,"ingredients":[]},{"uid":2,"name":"","text":"<p> Haal door een fijne zeef<\/p>","image":0,"ingredients":[]}],"name":"Schuim van beure noisette<\/p><p><strong>Voor de gastrique:<\/strong>","uid":1},{"instructions":[{"uid":4,"name":"","text":"<p>(Je hebt een sifon\/kidde nodig om een schuim te maken. Die van ISSI vind ik het fijnste)<\/p>","image":0,"ingredients":[]},{"uid":5,"name":"","text":"<p>Breng de gastrique en het zout aan de kook.<\/p>","image":0,"ingredients":[]},{"uid":6,"name":"","text":"<p> Mix met een staafmixer de eidooiers erdoor, let goed op dat je geen roerei krijgt. Hoe doe je dit? Constant in beweging houden.<\/p>","image":0,"ingredients":[]},{"uid":7,"name":"","text":"<p>Als je dooiers mooi opgenomen zijn ga je verder met je garde. Blijf tikken tot je een mooie dikke en gebonden saus krijgt. Gaat het te snel en dreigt het aan te bakken, haal dan je pan van het vuur en blijf door tikken.<\/p>","image":0,"ingredients":[]},{"uid":8,"name":"","text":"<p>Wanneer je een mooie glanzende dikke saus hebt, voeg je langzaam de beure noisette toe. Tik het geheel nog een keer goed door elkaar.<\/p>","image":0,"ingredients":[]},{"uid":9,"name":"","text":"<p>Vul je sifon en belucht met twee patronen. Goed schudden en je schuim is klaar voor gebruik. Deze schuim is lauw of op kamertemperatuur het lekkerste.<\/p>","image":0,"ingredients":[]}],"name":"Schuim van beure noisette:","uid":3},{"instructions":[{"uid":11,"name":"","text":"<p>Pak je (thermo)blender erbij. Draai de peterselie tot pulp in een blender met 200 gram olie.<\/p>","image":0,"ingredients":[]},{"uid":12,"name":"","text":"<p>Als je dit gedaan hebt voeg je het restant olie toe. Als je geen thermoblender tot je beschikking hebt, laat je het mengsel 15-20 minuten draaien. Door de wrijving ontstaat er warmte en dit zorgt voor een mooie groene kleur.<\/p>","image":0,"ingredients":[]},{"uid":13,"name":"","text":"<p>Mocht je wel de beschikking hebben over een thermoblender, stel dan de temperatuur in op 80 graden voor 10 minuten. Naar mijn mening krijg je zo de allermooiste olie.<\/p>","image":0,"ingredients":[]},{"uid":14,"name":"","text":"<p>Giet door een fijne zeef en laat afkoelen. Als deze is afgekoeld is hij klaar voor gebruik.<\/p>","image":0,"ingredients":[]}],"name":"Peterselie olie:","uid":10},{"instructions":[{"uid":16,"name":"","text":"<p>Doe je gedroogde paddenstoelen in een blender en draai op volle snelheid zo fijn als mogelijk.\u00a0\u00a0<\/p>","image":0,"ingredients":[]},{"uid":17,"name":"","text":"<p>Haal door een fijne zeef en bewaar luchtdicht. Ik vind dit heerlijk in vis en schaal-schelpdieren gerechten.\u00a0\u00a0<\/p>","image":0,"ingredients":[]}],"name":"Eikenhaaspoeder(of andere gedroogde paddenstoelen poeder):","uid":15},{"instructions":[{"uid":19,"name":"","text":"<p>Ik heb in dit gerecht de mossel zo veel mogelijk rauw gelaten.\u00a0\u00a0<\/p>","image":0,"ingredients":[]},{"uid":20,"name":"","text":"<p>Even kort stomen zodat ze open gaan staan en je het vlees uit de schelp kunt halen<\/p>","image":0,"ingredients":[]},{"uid":21,"name":"","text":"<p>Klein beetje peper en zout is voldoende.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":22,"name":"","text":"<p>In dit gerecht worden de mossels koud geserveerd<\/p>","image":0,"ingredients":[]}],"name":"Mosselen:","uid":18},{"instructions":[{"uid":24,"name":"","text":"<p>Druppel een royale hoeveelheid peterselie olie op de bodem van het bord.\u00a0\u00a0<\/p>","image":0,"ingredients":[]},{"uid":25,"name":"","text":"<p>Leg daar vers gedopte erwtjes op. Deze zijn rauw. Daardoor hebben ze een goede bite en licht zoete en frisse smaak.\u00a0\u00a0<\/p>","image":0,"ingredients":[]},{"uid":26,"name":"","text":"<p>Leg daar diverse mosselen op.\u00a0\u00a0<\/p>","image":0,"ingredients":[]},{"uid":27,"name":"","text":"<p>Spuit vervolgens een goede hoeveelheid van de beurre noisette schuim over de mosselen.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":28,"name":"","text":"<p>5. Strooi hier wat eikenhaas poeder overheen. Dit zorgt voor een umami smaakbom!\u00a0<\/p>","image":0,"ingredients":[]},{"uid":29,"name":"","text":"<p>Leg er dan door de helft gesneden mossels op, leg deze een beetje speels neer.\u00a0\u00a0<\/p>","image":0,"ingredients":[]},{"uid":30,"name":"","text":"<p>Werk het gerecht vervolgens af met Oost-Indische kers.<\/p>","image":0,"ingredients":[]}],"name":"Opmaak:","uid":23}],"ingredients_flat":[{"name":"Schuim van beure noisette<\/p><p><strong>Voor de gastrique:<\/strong>","uid":1,"type":"group"},{"uid":0,"amount":"200","unit":"g","name":"noilly prat","notes":"","link":{"url":"","nofollow":"default"},"unit_id":78,"id":535,"type":"ingredient"},{"uid":2,"amount":"500","unit":"g","name":"witte wijn","notes":"","link":{"url":"","nofollow":"default"},"unit_id":78,"id":217,"type":"ingredient"},{"uid":3,"amount":"2","unit":"","name":"sjalotten","notes":"in ringen gesneden","link":{"url":"","nofollow":"default"},"id":202,"type":"ingredient"},{"uid":4,"amount":"1 ","unit":"blaadje","name":"laurier","notes":"","link":{"url":"","nofollow":"default"},"unit_id":536,"id":537,"type":"ingredient"},{"uid":5,"amount":"5","unit":"","name":"peperkorrels","notes":"","link":{"url":"","nofollow":"default"},"id":538,"type":"ingredient"},{"name":"Schuim van beure noisette:","uid":7,"type":"group"},{"uid":8,"amount":"100","unit":"","name":"gastrique","notes":"","link":{"url":"","nofollow":"default"},"id":539,"type":"ingredient"},{"uid":9,"amount":"100 ","unit":"g","name":"eigeel","notes":"","link":{"url":"","nofollow":"default"},"unit_id":78,"id":540,"type":"ingredient"},{"uid":10,"amount":"160","unit":"g","name":"beure noisette","notes":"","link":{"url":"","nofollow":"default"},"unit_id":78,"id":541,"type":"ingredient"},{"uid":11,"amount":"3","unit":"g","name":"zout","notes":"","link":{"url":"","nofollow":"default"},"unit_id":78,"id":230,"type":"ingredient"},{"name":"Peterselie olie:","uid":12,"type":"group"},{"uid":13,"amount":"1 ","unit":"forse bos","name":"bladpeterselie","notes":"","link":{"url":"","nofollow":"default"},"unit_id":542,"id":212,"type":"ingredient"},{"uid":14,"amount":"700","unit":"g","name":"neutrale olie","notes":"","link":{"url":"","nofollow":"default"},"unit_id":78,"id":543,"type":"ingredient"},{"name":"Mosselen","uid":15,"type":"group"},{"uid":18,"amount":"1","unit":"kg","name":"mosselen","notes":"","link":{"url":"http:\/\/seafarmersbynature.com\/mosselen\/","nofollow":"default"},"unit_id":91,"id":92,"type":"ingredient"},{"name":"Eikenhaaspoeder","uid":16,"type":"group"},{"uid":17,"amount":"","unit":"","name":"gedroogde paddestoelen","notes":"","link":{"url":"","nofollow":"default"},"id":669,"type":"ingredient"}],"instructions_flat":[{"name":"Schuim van beure noisette<\/p><p><strong>Voor de gastrique:<\/strong>","uid":1,"type":"group"},{"uid":0,"name":"","text":"<p> Doe alle ingredi\u00ebnten in een pan, breng aan de kook en kook in tot 1\/3 minuten<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":2,"name":"","text":"<p> Haal door een fijne zeef<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"name":"Schuim van beure noisette:","uid":3,"type":"group"},{"uid":4,"name":"","text":"<p>(Je hebt een sifon\/kidde nodig om een schuim te maken. Die van ISSI vind ik het fijnste)<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":5,"name":"","text":"<p>Breng de gastrique en het zout aan de kook.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":6,"name":"","text":"<p> Mix met een staafmixer de eidooiers erdoor, let goed op dat je geen roerei krijgt. Hoe doe je dit? Constant in beweging houden.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":7,"name":"","text":"<p>Als je dooiers mooi opgenomen zijn ga je verder met je garde. Blijf tikken tot je een mooie dikke en gebonden saus krijgt. Gaat het te snel en dreigt het aan te bakken, haal dan je pan van het vuur en blijf door tikken.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":8,"name":"","text":"<p>Wanneer je een mooie glanzende dikke saus hebt, voeg je langzaam de beure noisette toe. Tik het geheel nog een keer goed door elkaar.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":9,"name":"","text":"<p>Vul je sifon en belucht met twee patronen. Goed schudden en je schuim is klaar voor gebruik. Deze schuim is lauw of op kamertemperatuur het lekkerste.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"name":"Peterselie olie:","uid":10,"type":"group"},{"uid":11,"name":"","text":"<p>Pak je (thermo)blender erbij. Draai de peterselie tot pulp in een blender met 200 gram olie.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":12,"name":"","text":"<p>Als je dit gedaan hebt voeg je het restant olie toe. Als je geen thermoblender tot je beschikking hebt, laat je het mengsel 15-20 minuten draaien. Door de wrijving ontstaat er warmte en dit zorgt voor een mooie groene kleur.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":13,"name":"","text":"<p>Mocht je wel de beschikking hebben over een thermoblender, stel dan de temperatuur in op 80 graden voor 10 minuten. Naar mijn mening krijg je zo de allermooiste olie.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":14,"name":"","text":"<p>Giet door een fijne zeef en laat afkoelen. Als deze is afgekoeld is hij klaar voor gebruik.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"name":"Eikenhaaspoeder(of andere gedroogde paddenstoelen poeder):","uid":15,"type":"group"},{"uid":16,"name":"","text":"<p>Doe je gedroogde paddenstoelen in een blender en draai op volle snelheid zo fijn als mogelijk.\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":17,"name":"","text":"<p>Haal door een fijne zeef en bewaar luchtdicht. Ik vind dit heerlijk in vis en schaal-schelpdieren gerechten.\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"name":"Mosselen:","uid":18,"type":"group"},{"uid":19,"name":"","text":"<p>Ik heb in dit gerecht de mossel zo veel mogelijk rauw gelaten.\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":20,"name":"","text":"<p>Even kort stomen zodat ze open gaan staan en je het vlees uit de schelp kunt halen<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":21,"name":"","text":"<p>Klein beetje peper en zout is voldoende.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":22,"name":"","text":"<p>In dit gerecht worden de mossels koud geserveerd<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"name":"Opmaak:","uid":23,"type":"group"},{"uid":24,"name":"","text":"<p>Druppel een royale hoeveelheid peterselie olie op de bodem van het bord.\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":25,"name":"","text":"<p>Leg daar vers gedopte erwtjes op. Deze zijn rauw. Daardoor hebben ze een goede bite en licht zoete en frisse smaak.\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":26,"name":"","text":"<p>Leg daar diverse mosselen op.\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":27,"name":"","text":"<p>Spuit vervolgens een goede hoeveelheid van de beurre noisette schuim over de mosselen.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":28,"name":"","text":"<p>5. Strooi hier wat eikenhaas poeder overheen. Dit zorgt voor een umami smaakbom!\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":29,"name":"","text":"<p>Leg er dan door de helft gesneden mossels op, leg deze een beetje speels neer.\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":30,"name":"","text":"<p>Werk het gerecht vervolgens af met Oost-Indische kers.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""}],"video_id":0,"video_embed":"","video_thumb_url":"https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2022\/06\/rens-mossels-150x150.jpg","notes":"<p>In het recept worden de Deense hangcultuur mosselen gebruikt. Deze zijn in het seizoen van april tot juli. Maar andere mosselen kunnen natuurlijk ook gebruikt worden. De Zeeboerderijmosselen lenen zich ook uitstekend voor dit recept.\u00a0<\/p>\n","nutrition":[],"custom_fields":[],"ingredient_links_type":"custom","unit_system":"default","rating":{"count":"0","average":"0","comment_ratings":false,"user_ratings":false},"parent_post_id":0},"wprm_parent_post_id":"","_links":{"self":[{"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/2580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_recipe"}],"about":[{"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/types\/wprm_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/users\/3"}],"version-history":[{"count":10,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/2580\/revisions"}],"predecessor-version":[{"id":5657,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/2580\/revisions\/5657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/media\/2586"}],"wp:attachment":[{"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/media?parent=2580"}],"wp:term":[{"taxonomy":"wprm_course","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_course?post=2580"},{"taxonomy":"wprm_cuisine","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_cuisine?post=2580"},{"taxonomy":"wprm_keyword","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_keyword?post=2580"},{"taxonomy":"wprm_ingredient","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_ingredient?post=2580"},{"taxonomy":"wprm_ingredient_unit","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_ingredient_unit?post=2580"},{"taxonomy":"wprm_glossary_term","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_glossary_term?post=2580"},{"taxonomy":"wprm_equipment","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_equipment?post=2580"},{"taxonomy":"wprm_nutrition_ingredient","embeddable":true,"href":"https:\/\/seafarmersbynature.com\/en\/wp-json\/wp\/v2\/wprm_nutrition_ingredient?post=2580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}