1 raw Galician mussel
Stock from opening mussel
10 g spring onion
10 g chives
Coriander, mint, ginger, sesame, olive oil, salt, pepper and rose pepper
50 g flour
50 g sugar
2 dl Alabariño wine
4 g agar-agar
50 g turnip tops
FOR THE TARTAR
Place raw mussel with its juice, spring onion, chives, coriander, chopped mint, grated ginger and previously reduced Albariño wine in airtight bag.
FOR THE POUCHES
Cut cucumber into thin slices.
Blanch and make pouches, filling them with apple, cucumber, coriander, chives and mint, seasoning with salt, pepper and oil.
FOR THE GELÉE
Use 1.5 dl of water used for opening mussel, 0.5 dl of water, 50 g of sugar, 4 g of agar-agar.
Heating to boiling point, remove and strain onto plate.
Sprinkle with rose pepper and allow to cool.
FOR ALBARIÑO CARAMEL
Reduce wine with sugar.
Cook turnip tops.
Mix with egg, flour and mussel powder.
Spread with piping bag and cook at 180o for 5 minutes, sprinkling with sesame.
FOR MUSSEL POWDER
Dehydrate in oven at low temperature and crush in Thermomix.
Submerge the airtight bag for a few seconds in hot water, open and strain.
Serve on a plate inside a ring.
Use the same ring to cut a gelée circle and place on top of tartar.
Add pouch with a grilled raw mussel coated with Albariño caramel on top.
Decorate with stick and sprinkle with mussel powder and chives.