Ingredients for 4 people
Juice of mussels:
10 tomatoes piccadilly
100 g corbarino tomato
0,500 g mussels
100 g iodine of mussels
12 garlic
1 spring onion
2 branches of parsley
14 chili
2 lemon peel
2 g extra virgin olive oil
50 g bread white part
Tartare of mussels:
50 g mussels
75 g seaweed wakame
25 g oyster
5 g pickle
5 g onion
5 g capers
5 g cognac
2 g mustard
Salt and pepper
3 drops of tobacco
3 drops of sauce
Scrigni® cacio e pepe
salted lemon with julienne
marjoram
Procedure
For the mussel juice: Remove all in a vacuum bag. Steam at 90 large for about 20 minutes. Cool in water and ice. Sift through, squeezing everything well.
Mussel tartare: Mix all the ingredients in a bowl.
Place the beaten mussels in the bottom of the plate, placing the Scrigni® cacio e pepe on top. Finish with the sauce of mussels, marjoram leaves and pieces of lemon.
Chef Lionello Cera
For event Master Show of 27 February 2017. Cavasagra di Vedelago (TV), Hotel relais Villa Cornér della Regina.
