Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

Moules frites are great, but have you tried deep-fried mussels? If making kohlrabi dumplings is a hassle, you can also serve it as a finely chopped salad. Snap peas are not available all year round, so try blanched mange tout or any other green vegetable in season. Good luck!

Serves 10

Mussel broth

  • 30 Mussels
  • 100 g Milk
  • 20 g Butter
  • Fermented gooseberry juice
  • Water

Rinse the mussels in cold water for about 30 minutes. Cook the mussels in plenty of water until they open, then lift them onto a plate. Bring the mussel stock to the boil until about 500 ml remains. Mix in the milk and butter. Season with salt and fermented gooseberry juice.

Deep-fried mussels

  • Cooked mussels
  • Fermented gooseberry juice
  • Panko
  • Wheat flour
  • Egg whites

Open the mussels and remove the meat. Fold the mussels in the fermented gooseberry juice. Leave to marinate for about 20 minutes. Pour off the juice and bread. Fry the mussels just before serving.

Oyster emulsion

  • 1 oyster
  • 300 g Rapeseed oil
  • 30 g Miso paste
  • 1 Egg yolk
  • 30 g Roasted garlic
  • 10 g Lemon juice

Open the oyster and mix with the egg yolk, miso paste, roasted garlic puree and lemon juice. Add rapeseed oil in a thin stream while mixing. Season with salt and vinegar if necessary. Place the emulsion in a piping bag and store in the fridge.


  • 1 Banana shallot
  • 1 Fennel bulb
  • 50 g Radishes
  • 100 g Fermented gooseberry juice
  • 20 g Sugar

Bring the gooseberry juice and sugar to the boil. Leave to cool. Chop the shallots, fennel and radishes brunoise (very small cubes). Place in a vacuum bag with the gooseberry liquid.

The kohlrabi dumplings

  • 2 Kohlrabi
  • 10 g Olive oil
  • 2 g Salt

Thinly slice the kohlrabi and punch out circles with a cookie cutter. Place the circles in a vacuum bag with the olive oil and salt and seal. Leave to marinate for 20 minutes and then strain the liquid. Place the kohlrabi slices on a baking sheet and pat dry. Pipe on the oyster emulsion and fold into flowers as instructed.

Split peas

  • 15 Split peas
  • 50 g Butter

Remove the peas from the pods. Just before serving, blanch the peas in salted water and sauté in butter. Season to taste with salt.

Herb purée

  • 2 Banana shallots
  • 250 g Watercress
  • 250 g Parsley
  • 250 g Spinach

Peel the shallots and slice them thinly. Pick the leaves from the parsley. Sweat the shallots in a large pan. Add the parsley, cress and spinach. Continue frying over medium heat until they soften, transfer to a plate and cool in the blast chiller. Then blend everything into a smooth purée with a little cold water. Season with salt just before serving.


  • 5 sprigs of fennel dill

Just before serving, pluck the dill from the sprigs.

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