Mussels with Curry Foam Recipe

For the Curried Mussels

Scrub the mussel shells to clean them. Add the canola oil to a deep pan or pot with the red curry paste and cook over medium heat until it starts to sizzle.

Add the mussels, water, and beer then cover the pan. Turn the heat up to medium-high and cook until the shells open, 5 to 10 minutes.

Remove the opened mussels and place aside until just cool enough to handle. Scrape the meat out of each mussel and set aside for later. Separate the top and bottom of the shell and reserve. Strain the liquid in the pan into a bowl and reserve.

For the Curry Foam

Place the gelatin in a pot with 100 grams of water and let it bloom for 5 to 10 minutes. Once bloomed, combine with the strained mussel liquid and remaining beer. Heat over medium heat while stirring until the gelatin dissolves. Remove from the heat and pour into a whipping siphon.

Seal the whipping siphon and charge it fully. Place in the refrigerator for at least an hour or two to let the gelatin set completely. The foam can be stored in the refrigerator for several days.

To Assemble

Place a mussel half-shell on a serving plate. Add a cooked mussel and then top with the curry foam, some parsley, and some lemon zest.