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Amuse of crispy mussel on focaccia

Brasserie-style amuse of fried mussel. Amuse of crispy mussel on focaccia with zucchini, vadouvan and salty vegetables.

Ingredients

3units.itemsEggs
30gFlour
100gPanko
4units.itemsrope-cultured mussels
2gZa'atar spice blend

1kgZucchini
2gMustard seed
2gmustard powder
500mlwhite vinegar
60gCoarse sea salt
2units.itemsOnions
400gSugar
2gTurmeric
2gcelery salt

200gFull-fat yogurt
600gvadouvan oil
100gEgg white

30gfocaccia

Preparation

  1. Cook the mussels in salted water for about 2 minutes until the shells open.
  2. Clean the mussels and let them dry on paper for 10 minutes.
  3. Beat the eggs in a deep plate.
  4. Put the flour in a small bowl.
  5. Add za'atar and stir into the flour.
  6. Put the panko in a small bowl.
  7. First coat the mussels in the flour, shaking off any excess.
  8. Coat the mussels in the egg.
  9. Coat the mussels in the panko.
  10. Repeat this with all the mussels.
  11. Heat the deep fryer to 180°C and fry the mussels in batches for about 2-3 minutes until golden brown.
  12. Drain on kitchen paper.

  1. Slice the zucchini into thin slices and dice the onion.
  2. Sprinkle the zucchini and onion with coarse sea salt and let stand for 2 hours.
  3. After 2 hours, rinse the zucchini and onion with water and drain in a sieve.
  4. Bring the herbs, sugar, and vinegar to a boil and let it simmer for 3 minutes.
  5. Remove from the heat and add the zucchini mixture.
  6. Then bring everything back to a boil for 2 minutes.

  1. Combine the yogurt and egg white.
  2. Slowly blend in the vadouvan oil with a stick blender until it reaches mayonnaise thickness.

  1. Preheat the oven to 200°C.
  2. Cut a 4 by 4 centimeter cube from the bread.
  3. Make an indentation at the top of the bread by cutting diagonally on two sides.
  4. Toast the focaccia in the oven for 3 minutes.

  1. Place the zucchini on top of the focaccia.
  2. Place the crispy mussel on top and make four dots of vadouvan emulsion.
  3. Garnish with salty finger and wood sorrel.