You will need to begin this recipe one day ahead.
Soak the bone marrow in iced water, leaving overnight to remove any blood. Slice into
To make the cabbage powder, blanch the cavolo nero in boiling water for 30 seconds. Refresh in iced water then dry on a tea towel (dish towel). Place the leaves on a baking tray lined with baking paper and dry overnight in an oven at 55°C (130°F) or use a dehydrator. Crumble the dried leaves to a fine powder in a food processor and set aside until ready to serve.
To make the mussel butter, heat a frying pan over medium–high heat and sauté the shallot, garlic and parsley in the extra tablespoon of butter. Add the mussels and white wine and continue to cook until the mussels open. Remove from the heat and remove the mussels from the shells. Reserve 16 mussels for later use, cover and store in the refrigerator. Strain the cooking liquid through a sieve lined with muslin (cheesecloth) into a clean saucepan. Place over low heat and reduce by half or until a thick syrup-like consistency is achieved. Reserve
To make the lemon purée, put a saucepan of water over medium heat, immediately add the lemons and blanch from a cold water start. Repeat the process twice more. Cut the lemons in half and remove the seeds. Cover the base of a large saucepan with the sugar and diced butter. Put the lemon halves over the sugar mixture and cook over medium-low heat until slightly golden in colour. While still warm, blend in a high-speed blender, adding the beurre noisette and warm water as needed. Reserve the purée until ready to plate.
Heat the reserved mussel juice in a saucepan over medium heat. Add the
To serve, heat a frying pan over medium heat. Add a dash of olive oil and fry the cabbage wedges on one side slowly until golden brown. Be careful not to overcrowd the pan. Turn over and add
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