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

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

    serves 10 p

Mussels and mussel broth

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

Rinse the mussels in cold water for approximately  30 min.  Boil the mussels in plenty of water until they open up.  Lift out and place onto an oven tray. Reduce the stock until about 500 ml remains. Mix milk and butter into the broth using a vertical mixer. Season with salt and fermented gooseberry juice.

Deep fried mussels

  •                       Cooked mussels
  •                       Fermented gooseberry juice
  •                       Panko
  •                       Plain flour
  •                       Egg white

Open the mussels and remove the flesh. Dip the mussels in fermented gooseberry juice. Allow to marinate for approx. 20 mins. Drain the juice and bread the mussels in the flour and panko.  Deep fry just  prior to serving.

Oyster emulsion

  • 1                    Oyster
  • 300 ml         Rape seed oil
  • 30 g              Miso paste
  • 1                    Egg yolk
  • 30 g              Roasted garlic
  • 10 ml            Lemon juice

Open the oyster and mix with egg yolk, miso paste, roasted garlic purée and lemon juice.  Add the rape seed oil in a thin stream whilst constantly mixing.  Season with salt and vinegar as needed. Place in a piping bag and refrigerate.


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

Bring the gooseberry juice and sugar to a boil in a saucepan. Allow to cool. Chop the shallot, fennel and radishes brunoise. Place in bag with the gooseberry liquid, vacuum seal.

Kohlrabi flowers

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

Slice the kohlrabi thinly and punch out rounds with a cutter. Place in a  bag with olive oil and salt, vacuum seal.  Marinate for 20 min, strain off the liquid. Place the kohlrabi slices on an oven tray and pat dry. Pipe the oyster emulsion onto the kohlrabi rounds and fold into flowers as instructed.

Sweet Peas

  • 15                   Peas (in pod)
  • 50 g                Butter

Remove the peas from the pods. Blanch the peas in salted water just prior to serving and sauté in butter. Season with salt.

Herb purée

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

Peel the banana shallots and slice them thinly. Pick the leaves off the parsley. Sweat the onions in a large saucepan. Add the parsley, watercress and spinach. Continue to fry on a medium heat until the herbs have softened, place on an oven tray and cool in the blast chiller.  Mix everything into a smooth purée with a little bit of cold water.  Season with salt just prior to serving.


  • 5 sprigs Fennel dill