Thai mussel pie tee

We're going to make a lovely mussel pie tee bite! First we’re going to cook some mussels and use the cooking liquid to make a really nice mussel pie tee. We will fill it with the mussel, a lime and ginger gel and a beautiful Thai coconut foam or espuma!

How to cook the mussels

1 kg	mussels
1	shallot
20 grams	ginger
20 grams	galangal
1/2	lemongrass
1	red pepper
3	lime leaves
200 grams	coconut milk

Start by rinsing the mussels under some running cold water. We do this to remove any unwanted parts and or sand. If any mussels start of float throw those away, these are bad. Then drain the water and let it sit for at least 15 minutes. While the water is draining you can prepare your vegetables. First cut the shallot in half and clean it. Then slice it in thin slices. Now also cut the ginger, the galangal, the lemongrass and the red pepper. I cut it with seeds, but if you’re sensitive for hot food remove those first. Then add a drizzle of oil to a hot pan and add the shallots with all the remaining vegetables we just cut. Also add the lime leaves and then pan fry everything for a minute or two. Once some color starts to form add the rinsed mussels and pan fry it for another minute. Then deglaze the pan with the coconut milk and cover the pan with a lid. Now boil the mussels till all of them have opened up. This takes about a minute. Once cooked remove the lid and drain the liquid from the mussels. Then cool them down as fast as possible. I always keep the cooking liquid to use in other recipes. Once the mussels have cooled down remove them from the shells and throw the shells away. Now pass the liquid thrown a fine sieve and then use it to cover the cleaned mussels. This prevents them from drying out. Later on we will also use a part of the liquid for the pie tee recipe. Keep them mussels in your fridge.

The mussel pie tee

300 grams	mussel cooking liquid
50 grams	egg
100 grams	flour
25 grams	corn starch
6 grams	squid ink

Pour the mussel cooking liquid into a measuring cup and also add the egg, the flour, the corn starch and the squid ink. Now blend it till it’s a smooth batter with no lumps. To really insure there are no more lumps and to remove any small air bubbles pass the batter through a fine sieve. Then heat up some frying oil till the temperature is 170 degrees Celsius and submerge the pie tee stamp to heat it up as well. Click here for more information. Now once the stamp and oil are hot gently submerge it in the batter and dip in two more times. Then air dry the batter for 12 minutes by hanging it above the hot oil. For this I tied a string to a magnet and a clip. Once it’s dry deep fry it for a minute in the hot oil. Press the stamp to the bottom of the pan to create a little bottom on the pie tee so it can stand without falling over. After that gently remove it from the stamp and continue making the pie tee’s. Now I know the drying process takes a long time, but it’s really worth it. You can also directly deep fry them, but then the pie tee’s will be very bubbly. Both are delicious, but the looks definitely also matter. Now place them on a kitchen paper and keep them dry and covered for later.

The Thai coconut foam or espuma

2	onions
50 grams	ginger
50 grams	galangal
1	lemongrass
4 cloves	garlic
1	red pepper
3	lime leaves
1 liter	vegetable broth
400 grams	coconut milk
15 grams	cane sugar
	lime
	fish sauce
	pro espuma cold

Cut the onions in half and clean them. Now cut it in thin slices. Then add a drizzle of oil in a hot pan and caramelize the onions till they have a slight golden color. Meanwhile cut the ginger and do the same with the galangal and the lemongrass. Now clean the garlic and cut it in thin slices. Then finally cut the red pepper and again remove the seeds first if you’re sensitive for spicy food. Once the onions have a nice color add the ingredients we just cut together with the lime leaves and pan fry it for another 2 minutes. Now deglaze the pan with the vegetable broth and also add the coconut milk and the cane sugar. Then let it simmer on a low heat for at least 3 hours. After that drain the sauce and use the back of a spoon to press out all the liquid. You don’t want to waste a single drop. Now if necessary reduce the sauce a bit to intensify the flavor. I reduced it for about 20% and then seasoned it with a squeeze of lime juice and a drizzle of fish sauce. Once all of that is done weigh the sauce and add 40 grams of pro espuma cold for every kg of sauce. I had 500 grams of sauce, so I added 20 grams. Then blend it till smooth. Once smooth pour it into a syphon and charge it with one charge. Shake it well and then let it set in your fridge for at least 30 minutes. You’ll end up with a delicious and very stable foam.

The ginger and lime gel

4	limes (150 grams of juice)
100 grams	water
100 grams	sugar
100 grams	ginger
5 grams	agar powder

Cut the limes in half and juice them for 150 grams of lime juice. Also add the water and the sugar. Then cut the ginger in thin slices and add it to the pan as well. Bring this to a boil. Once it’s boiling turn off the heat and let it cool down completely out of the fridge. Then drain the liquid and then pour it back into the pan. Now add the agar powder and give it a good mix. Bring it to a boil for at least 30 seconds. After that pour it into a bowl and let it cool down in your fridge. Then transfer it into a blender and blend it till it’s a smooth gel. Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel. Now transfer it into a piping bottle and keep it in your fridge for later.

How to finish the mussel bites

Pipe two small dots on the bottom of the pie tee’s and place a mussel on top. I’ve portioned the mussels in three for more comfort when eating. Add some flaky salt for seasoning and then cover the pie tee’s with the Thai coconut foam. Then level the top and decorate with any green leaves you like. Right now my garden is full of chickweed. Very delicious and it looks great!