Mussels with Lemon Zest Sauce
Appetizers • European
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Mussels 5 oz
- Broccoli 0 oz
- Lemon Balm 0 oz
- Water 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Ocean salt to taste
- Olive Oil to taste
- Butter 0 oz
- Salt 0 oz
- Sugar 5 oz
- Fish Oil 0 fl oz
- Dried Chekhon fish 0 oz
- Lemon-Pepper Mix 10 oz
Step-by-Step Guide
Step 1
Clean the mussels from sand, rinse in salted water, and dry.
Step 2
Make the marinade. Mix fish sauce, 10 ml of water, and 10 ml of lemon juice. Add the mussels to the marinade and let them marinate for a bit.
Step 3
Grill the mussels on one side.
Step 4
Carefully peel the stems of the broccolini with a vegetable peeler, add olive oil, and grill. After grilling, drizzle with lemon juice and sprinkle with sea salt.
Step 5
Prepare the lemon peel sauce. Add sugar to 1 liter of water. Stir and divide the syrup into three equal parts.
Step 6
Bring the first part of the syrup to a boil and cook the lemon peels for 30–40 minutes. Drain the syrup and pour in the second part. Cook the lemon peels again. Drain the syrup, pour in the third part, and cook the peels for the same 30–40 minutes.
Step 7
Place the peels in a blender, add 30 ml of lemon juice, salt, butter, and blend until smooth.
Step 8
Strain the peels through a fine sieve.
Step 9
On a plate, pour the lemon peel sauce, arrange the grilled mussels and broccolini.
Step 10
Garnish with fresh lemon verbena and sprinkle with dried toothfish flakes.
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