Green-Lipped Mussels Gently Steamed In Parmesan Broth

Matt Lambert/The Lodge Bar, This is gold, American Express

Ingredients

about 50 mussels
FOR THE PARMESAN BROTH
1200ml white chicken stock
300g parmesan
2.3g xanthan
1g salt
FOR THE PARMESAN FOAM
4 sheets gelatine
500ml parmesan broth
FOR THE ORANGE POWDER
8 oranges
TO GARNISH
a chunk of parmesan
red shiso leaves
basil flowers

Instructions

1.FOR THE PARMESAN BROTH
2.Vacuum pack the stock and parmesan.
3.Pasturise at 70℃ for 6 hours.
4.Strain into a bar blender, add the xanthan and salt and mix at full speed for 3 minutes.
5.Vacuum the air out.
6.Set aside 500ml of broth to use for the parmesan foam. Heat the remaining broth, add the mussels and steam until they open. Remove from the broth and set aside. Keep some of the shells for serving the dish.
7.FOR THE PARMESAN FOAM
8.Hydrate the gelatine in ice water.
9.Heat the broth to 60℃, then add the gelatine and allow it to melt.
10.Cool to 4℃, then put in a siphon (you will need two nitrogen dioxide canisters).
11.FOR THE ORANGE POWDER
12.Peel oranges with a peeler, removing all the pith.
13.Dry the peel for 10 hours at 60℃ in the oven or using a dehydrator.
14.When firm, turn to dust in a spice grinder.
15.To serve, put each mussel into a half shell. Top with parmesan foam. Use a fine sieve to dust on some orange powder and microplane some parmesan on top. Garnish with red shiso leaves and basil flowers.
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