HomeRecipesSearch
EN
Use App
Mussels, Almond Milk, Melon & Hazelnut
Get the app
Nazareno Mayol

Nazareno Mayol

Mussels, Almond Milk, Melon & Hazelnut

1h 30m

A fresh and simple recipe, using unusual but accessible ingredients. Great as a starter or as a light summer dish.

  • Remove the top ⅓ of 4 heads of garlic

    Step 0
  • Place the garlic in a pot with cold water and bring to a boil on high heat

    Step 1
  • Drain and discard the water. Add new water and the garlic back to the pot. Repeat the process 3 times until the garlic is tender

    Step 2
  • Squeeze the garlic cloves out of the heads

    Step 3
  • Transfer to a blender

    Step 4
  • Add 1 cup of heavy cream and salt to taste. Blend until the the garlic is smooth and creamy. The Garlic Purée is ready

    Step 5
  • Add 1¾ cups of vegetable oil to a saucepan over medium-low heat. Warm to 50 ºC

    Step 6
  • Add 3 bunches of lovage to a blender

    Step 7
  • Add the vegetable oil. Blend on medium-high speed until completely pulverized

    Step 8
  • Strain the mixture through a fine mesh sieve. Press slightly to extract as much of the oil as possible. The lovage oil is ready

    Step 9
  • Add 250 g of clams to a hot saucepan. Add a splash of water and cover. Cook over high heat for 2m until they open

    Step 10
  • Stir to ensure all the shells are open and remove from heat. Reserve with the cooking liquid

    Step 11
  • Repeat the process with 250 g of mussels. Cover and cook for 2m

    Step 12
  • Stir to ensure all the shells are open and remove from heat. Reserve with the cooking liquid

    Step 13
  • Strain the liquids and reserve. Remove the mussels and clams from the shells, store in the cooking liquids. Save the shells

    Step 14
  • Remove the seeds and peel ¼ cantaloupe

    Step 15
  • Cut into ½ inch cubes

    Step 16
  • Cut ½ cucumber into ¼ inch cubes

    Step 17
  • Split 2 tbsp of hazelnuts in half

    Step 18
  • Mix 2 tbsp of the garlic purée with 1 cup of almond milk and heat it up

    Step 19
  • Plate with 3 tbsp of garlic purée. Add shellfish, cucumber, cantaloupe and shells to taste.

    Step 20
  • Add the hot almond milk and garlic purée mixture. Garnish with chopped mint leaves and drizzle the lovage oil

    Step 21
  • Garnish with the chopped hazelnuts. Add lime zest and flaky salt to taste

    Step 22
  • The dish is ready. Enjoy!

    Step 23

Yield 2 people

  • Mussel

    Mussel

    250 g
  • Clam

    Clam

    250 g
  • Almond Milk

    Almond Milk

    1 cup
  • Hazelnut

    Hazelnut

    2 tbsp
  • Cantaloupe

    Cantaloupe

    ¼
  • Cucumber

    Cucumber

    ½
  • Lime

    Lime

    1
  • Mint

    Mint

    10 leaves
  • Flaky Salt

    Flaky Salt

    to taste

Garlic Purée

  • Garlic

    Whole Garlic

    4 heads
  • Heavy Cream

    Heavy Cream

    1 cup
  • Salt

    Salt

    to taste

Lovage Oil

  • Lovage

    Lovage

    3 bunches
  • Vegetable Oil

    Vegetable Oil

    1¾ cups

Equipment

  • Blender

    Blender

  • Fine Mesh Sieve

    Fine Mesh Sieve

  • Probe Thermometer

    Probe Thermometer

Get the app for 1400+
step-by-step video recipes

  • App Store
  • Google Play