It turns that we didn't sell all the stripped bass Monday night and we had mussels left over that go into the dish. The fish on Monday night was frozen for us as a seafood family meal. We have also had a lot of foie gras trimmings from the portions, so we decided to work on a dish to combine both components.
I'll never forget the caramelized flavor of the pan fried mussels served at Guy Savoy when I was working there. I also personally like the combination of poultry and shellfish, like lobster and squab, or pan fried sweet bread with raw oyster. We infused pieces of foie gras in a lobster bouillon, emulsified it and added mussel juice to it just before drizzling it over the mussels. The saltiness of the mussel juice and the richness of the foie gras give another layer of depth to the mussels. We add a few croutons, made with pan fried brioche. It made a satisfying dish. I don't know if next Monday we'll come up with a new preparation, as this was very spontaneous and based on memories.
I'll never forget the caramelized flavor of the pan fried mussels served at Guy Savoy when I was working there. I also personally like the combination of poultry and shellfish, like lobster and squab, or pan fried sweet bread with raw oyster. We infused pieces of foie gras in a lobster bouillon, emulsified it and added mussel juice to it just before drizzling it over the mussels. The saltiness of the mussel juice and the richness of the foie gras give another layer of depth to the mussels. We add a few croutons, made with pan fried brioche. It made a satisfying dish. I don't know if next Monday we'll come up with a new preparation, as this was very spontaneous and based on memories.
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