Mussel salad with cucumber jelly
Savoury recipe
-
Jelly
Ingredients
- Gelatine (sheet) - 2g
- Cucumber (puree) - 1 dl
Soften the gelatine in cold water. Heat part of the cucumber puree to 50°C. Add the gelatine and dissolve. Mix with the rest of the puree. Season to taste. Put 15 ml of cucumber juice into ramequins. Leave to set.
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Mussels
Ingredients
- Frozen fruit purée 100% : Lime - As required
- Cooked mussels - 20
- Olive oil - As required
Drizzle a little olive oil and lime puree over the mussels. Season.
In this step
Frozen fruit purées -
White radish
Ingredients
- White radish - 1
- Rice vinegar - As required
- Olive oil - As required
Peel the white radish and cut into fine slices.
Marinate quickly in a mixture of olive oil and rice vinegar.
Season with salt and pepper.
Make an incision in the slices and roll into cone shapes.
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Mariated seaweed
Ingredients
- Dried seaweed (hijiki) - 5g
- Soy sauce - 0,4 dl
- Mirin - 0,4 dl
- Rice vinegar - 0,3 dl
Soak the seaweed in water. Mix the rest of the marinade ingredients. Add the soaked seaweed and leave to marinate for at least 3 hours.
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Mayonnaise
Ingredients
- Mayonnaise - 40g
- Natural yogurt - 20g
- Chive - As required
Mix all the ingredients for the mayonnaise.
Put 5 mussels into each ramequin.
Add 3 white radish cones.
Garnish with marinated seaweed and the yoghurt mayonnaise.
