Nieddittas mussels, potatoes, bread and lemon | Marco Martini

Ingredients for 4 people

• 500 g of Nieddittas mussels
• 350 g of yellow potatoes
• 2 Amalfi lemons
• 2 cloves of garlic
• 150 g of parsley
• 200 g of homemade bread
• 1 shallot
• 100 g of fresh cuttlefish ink and liver
• 200 g of caster sugar
• Extra virgin olive oil to taste
• Chilli pepper to taste
• Wild herbs to taste

Method

For the mussels

Take the Nieddittas mussels and wash them thoroughly under running water, using a sieve to remove any impurities.

Add a drizzle of oil, a clove of garlic and some parsley to a pan and pour in the Niedditas mussels.

Sauté for 5 minutes, add a ladleful of water and cook for 5 minutes until they open. Remove the mussels from their shells, filter the sea water through a sieve and set aside.

For the potatoes

Peel, finely chop and wash the potatoes.

Place the chopped shallot in a small saucepan, add the oil and sauté for 10 minutes to remove the starch. Add the sea water and cook for 15 minutes over medium heat.

When cooked, blend everything together to create a cream and, using a mixer, load everything into the siphon with 2 charges.

For the cuttlefish ink bread

Take the bread, soak it in cuttlefish ink and liver, and bake in the oven at 70°C for 2 hours. Create a powder that is not too fine.

For the parsley bread

Rub garlic on the bread with a drizzle of oil and bake in the oven at 70°C for 2 hours. Blend with the parsley leaves and create a powder that is not too fine.

For the candied lemon

Peel the lemons, cut them into strips and blanch them twice in water.

In a small saucepan, add equal quantities of water and sugar, make a syrup and, once cooled, add the previously cooked peel.

Composition of the dish

Take a deep dish, place the open, warm Nieddittas mussels on one side, the sea potato foam on top, and the crispy bread with squid ink and parsley, candied lemon and wild herbs on top.

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