Clean the mussels by rinsing them first, then scrubbing and removing the beard. Place in a wire basket over the grill until they begin to open. Alternatively, place the mussels in a pot with the white wine. Close the lid of the pot and steam until the mussels open. For safety, discard any mussels that don’t open.
Boil the corn cobs in salted water for 10 minutes. Remove the corn cobs from the water and place onto or under the grill to char slightly. Alternatively, use a dry pan to char the corn cobs. Cut the kernels off the cobs and reserve until needed –
To make the fritters, combine the first 4 dry ingredients. Add the egg, milk and melted butter. Add the corn kernels and creamed sweetcorn and stir. The batter should have a thick dropping consistency. Spoon about
To assemble, arrange the elements of this dish as you like or by following the photo. Remove 2 mussels from the shells per serving. Place 2 sweetcorn fritters on the plate topped with the mussel meat. Serve the other 6 mussels separately in the shells with a little of the corn and saffron custard spooned over them and some fresh lemon thyme. Dress the plate with the corn and saffron custard as desired, and garnish with the corn kernels and crispy chorizo. Drizzle with chorizo oil and green oil, and finish each plate with a few of the lemon thyme sprigs.
© 2018 All rights reserved. Published by Marble Restaurant Group.