Amuse of sweet and sour mussel with quinoa

Name: Amuse of sweet and sour mussel with quinoa
Ingredients: 20 g vegetable stock; 4 units.items rope-cultured mussels; 1 units.items celery stalk; 2 g Black pepper; 1 units.items celery leaf; 200 g Quinoa; 1 units.items Sprig of thyme; 250 ml White wine; 200 ml Sweet and sour; 1 units.items Garlic clove; 2 g White pepper; 2 g Fleur de sel; 1 kg Turkish style yogurt 10%; 1 units.items Onion; 1 l Carrot juice; 0.5 units.items Shallot; 4 g smoked fleur de sel; 100 g QimiQ; 1 units.items Orange; 20 g Cooking cream; 3 g Fleur de sel; 1 g Pepper; 10 g Sushi vinegar; 1 units.items bunch of tarragon; 8 units.items mini carrots; 2 units.items tarragon sprigs; 1 units.items Winter carrot; 150 g Spinach; 0.5 l Grape seed oil

Amuse of cooked mussel brasserie-style. Amuse of sweet and sour mussel with quinoa, carrot, and strained Turkish yogurt.

Ingredients

20gvegetable stock

4units.itemsrope-cultured mussels

1units.itemscelery stalk

2gBlack pepper

1units.itemscelery leaf

1units.itemsSprig of thyme

250mlWhite wine

200mlSweet and sour

1units.itemsGarlic clove

1units.itemsOnion

200gQuinoa

2gFleur de sel

1lCarrot juice

0.5units.itemsShallot

2gWhite pepper

1kgTurkish style yogurt 10%

4gsmoked fleur de sel

1units.itemsOrange

100gQimiQ

20gCooking cream

3gFleur de sel

1gPepper

10gSushi vinegar

2units.itemstarragon sprigs

8units.itemsmini carrots

1units.itemsWinter carrot

1units.itemsbunch of tarragon

150gSpinach

0.5lGrape seed oil

Preparation

Fill a large (mussel) pot or the sink with plenty of water and rinse the mussels in it.
Drain, refill with clean water, and rinse the mussels two more times.
Discard any shells that float to the surface, as they may be bad. Also discard any shells with cracks.
Wash and cut all vegetables to your desired size. Preferably not too coarse and not too fine: it is important that they still have some bite after cooking.
Put the vegetables, garlic, and thyme in the mussel pot.
Place the mussels on top.
Season the mussels well with black pepper and pour the white wine over them.
Put the lid on the pot, turn the heat to high, and cook the mussels quickly.
After a few minutes, check if the liquid has come to a boil and then shake the mussels.
Make sure the vegetables and bottom mussels are on top in the pot.
Put the lid back on the pot and bring the mussels to a boil again (the liquid will then run over the mussels once more).
Remove the mussels from the shell and cool the mussels in sweet and sour from the fridge.

Finely chop a shallot and sauté it in a saucepan with some oil until translucent.
Deglaze with carrot juice and bring to a boil.
Add the quinoa and cook for 15 minutes in the juice.
Then let the quinoa cool in a sieve and collect the remaining liquid/juice.
Reduce the remaining liquid/juice from the sieve to 1/3 and let cool.
Mix the quinoa with the reduced carrot juice and fleur de sel.

Grate the zest of the orange into the yogurt using a fine microplane.
Hang the yogurt in a cheesecloth for at least 4 hours (preferably 12 hours) to make hangop.
Remove the hangop from the cheesecloth and add salt and pepper.
Fill a piping bag and place in the fridge until use.

Heat the Qimiq, cream, tarragon, pepper, and salt to 70°C and blend for 5 minutes with a Magimix or blender.
Pass the mixture through a fine sieve.
Add the sushi vinegar and mix with a whisk.
Pour the mixture into a silicone mold and cover with butcher's foil.
Freeze for at least 4 hours.
Remove from the mold before use and store in the refrigerator until needed.

Peel the baby carrot and winter carrot with a peeler.
Blanch the baby carrot for 1 minute in boiling salted water and cool in ice water.
Use a mandoline to cut thin slices of the winter carrot and place them on carrot juice with orange vinegar.

Heat the tarragon, spinach, and grapeseed oil to 80°C for 4 minutes in a thermoblender and strain through cheesecloth in a colander, then store in the refrigerator.

Tip: for later use, store in the freezer.

Place the quinoa in a ring mold on the plate and press down with a cocktail muddler.
Place the panna cotta on the quinoa.
Place two mussels against the panna cotta on the quinoa.
Add five dots of hangop next to and between the mussels.
Arrange the winter carrot and baby carrot on the hangop.
Place some small loose tarragon leaves on the dish.
Drizzle some tarragon oil around the quinoa.