Dutch Mussels with Dutch Vanilla Mussel Sauce

Ingredients 

• 1 container of mussels
• 1 fennel
• 2 shallots
• 2 dl cream
• 1 Planifolia Black Vanilla
• 1 cup Daikon Cress
• 1 container Sea Fennel
• 1 dl sunflower oil
• Pepper
• 4 Feather Tops
• Tobiko gold caviar

Method

• Heat the oil to 80 degrees with the Sea Fennel and strain through a coffee filter
• Put the mussels on with 1/3 brunoise sliced fennel and 1 shallot
• Shake 3 times with the lid on and allow to cool
• Remove the mussels from the shell
• Sieve the remaining liquid from the mussels
• Add 1 cut open and scraped vanilla with marrow and boil down to half to a nice homogeneous sauce
• Put the brunoise of shallot with half the Sea Fennel oil on the fire and add the fennel and pepper until adente
• Heat the mussels in the vanilla mussel sauce

Dress

• Put the fennel in a sampler
• Place mussels on top
• Pour sauce on top and remove sampler
• Place caviar, sprigs of Sea Fennel, Daikon Cress and Feather Tops on the dish
• Pour the sauce and Sea Fennel oil over the top and serve

Recipe: Eric Miete