Mussels in Pickled Sauce with Fine Cauliflower Purée
Mussels in pickled sauce made with virgin extra olive oil and served with fine cauliflower purée
Have you ever considered dipping with organic mussels? With this recipe, you will take the art of dipping crunchy snacks into creamy textures to the ultimate level. The secret lies in the fine cauliflower purée and in the soufflé fries. Enjoy!
Open the mussel can and place it in the fridge.
Clean the cauliflower, separate the branches and put them in a glass tray with olive oil and a bit of raw garlic. Bake in the oven for 45 minutes.
Once it is ready, we can prepare the purée. Put the baked cauliflower in the blender, add two walnut-sized knobs of butter, virgin extra olive oil, recently-ground pepper beans and salt. Blend until the purée is well mixed and fine.
Peel the potato and slice it very finely. Fry the slices in a pan with very hot virgin extra oil, leaving them in the pan just enough time for them to inflate, but without over-frying them. We want to achieve the same effect seen in the famous soufflé potatoes; with a puffed, crunchy and golden look.
Serve the dish in a bowl that is not very wide, adding a few spoonfuls of cauliflower purée at the bottom. Then you can place the mussels, previously cooled in the fridge, and the fries on top.
To appreciate the combination of flavors in this recipe properly, we recommend taking a mussel, a fry and dipping in purée in each bite.