Chef Rens' roasted mussels with vadouvan and parsley oil
Ingredients
For the vadouvan cream:
- Vadouvan spice blend
- Mayonnaise
- Salt
For the parsley oil:
- 2 bunches flat-leaf parsley
- 500 grams sunflower oil
For the roasted mussels:
- mussels
- smoked paprika powder
- panko breadcrumbs
- pepper
For garnish:
- 1 roasted bell pepper
- 1 handful 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.