Small Mussel Balls with Herb Mayonnaise Starter
Ingredients
Serves 4
24 mussels
Broth:
250 ml Riesling
100 ml water
1 shallot
1 unpeeled clove garlic
1 small sprig thyme
Filling:
5 zucchini
3 bell peppers
2 small, firm eggplants
4 mushrooms
10 g spicy curry
1 stick white bread
1 egg
4 tbsp heavy cream
200 ml fat
butter
salt
Herb mayonnaise:
3 egg yolks
2 tbsp tarragon vinegar
500 ml vegetable oil
3 tbsp reduced white wine
2 tbsp chopped fresh herbs
2 tbsp white truffle oil
Rosa Pfeffer
1 stalk leek
oil for frying
Preparation
In a pot (approx. 25 cm in diameter), bring the broth ingredients to a boil. Add the mussels, cover and cook for 3-5 minutes. Drain mussels and let cool. Remove and chop the mussel-meat.
Finely dice the vegetables and cook in foaming butter until soft. Lightly salt, then blend in curry.
Remove crust from white bread and dice into small cubes.
Mix curried vegetables and mussels; add egg and heavy cream and season to taste if necessary. Mold into small balls, roll diced white bread and fry in hot fat.
To make the herb mayonnaise, beat egg yolk with tarragon vinegar until foamy. Slowly and gradually add oil, stirring constantly. Simply stir in remaining ingredients and salt to taste.
To finish:
Arrange balls with herb mayonnaise. You can also garnish them with pink pepper and leek straw. To make leek straw, cut the leek into very thin strips and fry briefly in a strainer in hot oil.
