
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
Place the garlic in a pot with cold water and bring to a boil on high heat
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
Squeeze the garlic cloves out of the heads
Transfer to a blender
Add 1 cup of heavy cream and salt to taste. Blend until the the garlic is smooth and creamy. The Garlic Purée is ready
Add 1¾ cups of vegetable oil to a saucepan over medium-low heat. Warm to 50 ºC
Add 3 bunches of lovage to a blender
Add the vegetable oil. Blend on medium-high speed until completely pulverized
Strain the mixture through a fine mesh sieve. Press slightly to extract as much of the oil as possible. The lovage oil is ready
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
Stir to ensure all the shells are open and remove from heat. Reserve with the cooking liquid
Repeat the process with 250 g of mussels. Cover and cook for 2m
Stir to ensure all the shells are open and remove from heat. Reserve with the cooking liquid
Strain the liquids and reserve. Remove the mussels and clams from the shells, store in the cooking liquids. Save the shells
Remove the seeds and peel ¼ cantaloupe
Cut into ½ inch cubes
Cut ½ cucumber into ¼ inch cubes
Split 2 tbsp of hazelnuts in half
Mix 2 tbsp of the garlic purée with 1 cup of almond milk and heat it up
Plate with 3 tbsp of garlic purée. Add shellfish, cucumber, cantaloupe and shells to taste.
Add the hot almond milk and garlic purée mixture. Garnish with chopped mint leaves and drizzle the lovage oil
Garnish with the chopped hazelnuts. Add lime zest and flaky salt to taste
The dish is ready. Enjoy!
Yield 2 people
Mussel
250 gClam
250 gAlmond Milk
1 cupHazelnut
2 tbspCantaloupe
¼Cucumber
½Lime
1Mint
10 leavesFlaky Salt
to taste
Garlic Purée
Whole Garlic
4 headsHeavy Cream
1 cupSalt
to taste
Lovage Oil
Lovage
3 bunchesVegetable Oil
1¾ cups
Equipment
Blender
Fine Mesh Sieve
Probe Thermometer