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In this recipe we cook the seafood sous vide. The idea is simple: take advantage of all the flavour of the water from the seafood to achieve a recipe brimming with taste.
1.5 kg mussels 300 g grated tomato 2 cloves of garlic, finely chopped 100 g onion, finely chopped 10 g spicy olive oil 50 g white wine 1 lime 1 bunch of fresh parsley 10 fresh coriander leaves 10 fresh basil leaves 10 fresh chervil leaves Salt
Induction cooktop with temperature control Sous-vide cooking bags Vacuum sealing equipment Grater Ice cube tray
Moules marinière
90ºC / 5min Molluscs and cephalopods 4 servings
Lightly sauté the onion, garlic and tomato in a pan with a little spicy oil. When cooked, add the white wine, salt, pepper, lime zest and chopped parsley and basil leaves.
When it no longer smells of alcohol, turn off the heat, chop and leave to cool. Fill the ice cube tray and freeze.
Clean the mussels and vacuum pack them with the sauce cubes and a basil leaf. Cook at 90°C for 5 min.
Serve directly, adding some coriander leaves and zesting a little lime over the top.
This recipe can also be made using clams or cockles. It is extremely important that the mussels are very fresh and not broken, as the vacuum would break it completely and it could easily perforate the bag. Vacuum pack the mussels just before cooking and take into account that according to the size of the mussels, the cooking time may vary considerably.
