You too can create dishes that look like works of art and taste like them to boot, thanks to this recipe from Fanny Rey at the Michelin-starred Auberge de Saint-Rémy-de-Provence.
Mussels, corn and caviar by Fanny Rey
- 1.5 kg mussels
- 5 ears of corn
- 1 tsp of corn oil
- 1 drizzle of olive oil
- 2 sprigs of thyme
- 25 g of Petrossian Imperial Tzar caviar
- Black pepper
- Espelette pepper
- Blanch your corn cobs in boiling salted water and then finish cooking them over a flame.
- Slice a large strip, cut it into four and place in the centre of each plate.
- Cook the mussels for a few seconds in the olive oil, 15cl of water and the fresh thyme, and then cover them, discarding any mussels that aren't fully opened.
- Collect and filter the cooking juice from the mussels, take half of it then scrape your cobs into it and let it cook for 15 minutes. Mix everything and pass through a strainer. Reduce your preparation until you get a custard consistency. Season with a twist of a black pepper mill and a pinch of Espelette pepper and a spoon of corn oil.
- Shell your mussels and keep only the prettiest ones. Dry the others in a very hot oven then blend them to obtain a grilled mussel “powder” which will bring you strength. [Dried mussel powder is said to aid joint problems].
- Arrange the mussels nicely on the plates and dress with the caviar. Pour your corn juice generously in the centre of the plate.
Did you enjoy the recipe? Let us know in the comment section below.
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