Mussels with lemon peel sauce
1 serving
70 minutes
The recipe was shared with us by the chef of the Björn restaurant Andrey Molchanov.
1
Clean the gray mussels from sand, rinse in saline solution, and dry.
- Mussels: 120 g
2
Make a marinade. Mix fish sauce, 10 ml of water, and 10 ml of juice. Add mussels to the marinade and let them marinate for a while.
- Fish sauce: 20 ml
- Water: 10 ml
- Lemon juice: 40 ml
- Mussels: 120 g
3
Grill the mussels on one side.
- Mussels: 120 g
4
Carefully clean the stems of broccolini with a vegetable peeler, add olive oil and grill, then drizzle with lemon juice and sprinkle with sea salt.
- Broccolini (baby broccoli): 50 g
- Olive oil: to taste
- Lemon juice: 40 ml
- Sea salt: to taste
5
Prepare sauce from lemon peels. Add sugar to 1 liter of water. Stir and divide the syrup into three equal parts.
- Sugar: 200 g
- Water: 10 ml
6
Put the first part of the syrup on the fire and boil the lemon peels for 30-40 minutes. Drain the syrup and pour in the second part. Boil the lemon peels again. Drain the syrup, pour in the third part, and boil the peels for the same 30-40 minutes.
- Lemon peel: 300 g
- Sugar: 200 g
7
Put the crusts in a blender, add 30 ml of lemon juice, salt, butter, and blend until smooth.
- Lemon peel: 300 g
- Lemon juice: 40 ml
- Salt: 4 g
- Butter: 50 g
8
Strain the peels through a fine sieve.
9
Pour lemon peel sauce on the plate and place the sautéed mussels and broccolini.
- Mussels: 120 g
- Broccolini (baby broccoli): 50 g
10
Decorate with fresh lemon verbena and sprinkle with dried zubatka shavings.
- Lemon verbena: 1 g
- Dried wolffish shavings: 2 g
