Ragout of the Sea Almond Mussel with Root Vegetables on Gratinated

Shells: Brush the shells clean with a brush under cold running water and remove the beards. Select mussels, do not use open or possibly damaged mussels. In a large saucepan, heat olive oil and place clams end to end.

Add carrots, celery, garlic and shallots and stir through. Extinguish with Noilly Prat and white wine. Then cover the saucepan with a lid and steam for 2-4 minutes until soft. Then remove the mussels from the stock and boil the stock a little bit.

Remove the mussel meat from the shell.

Sauce: Heat the olive oil in a saucepan and sauté the celery, carrots and shallots. Dust with a little curry powder, extinguish with the whipping cream and add the mussel stock. Cook the sauce until it becomes creamy. Season with sea salt, pepper and thyme and add the mussel meat to the sauce. Blanch (scald) the tomatoes, rinse, remove the skin, remove the core and then cut them into wide strips. Add the tomatoes and the dill to the ragout and fold in the whipped cream.

Maccaroni: make the macaroni in salted water, drain, rinse with cold water, mix with olive oil con lime and season with sea salt. Arrange the macaroni in a ring like a snail on the plates and drizzle with olive oil con lime. Sprinkle with ground pepper and sprinkle with Parmesan cheese.

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