Sea truffles, kefir, argan oil, and oyster leaves | Michele De Blasio

Ingredients for 4 people

• 3200 g sea truffles
• 2000 g mussels
• 100 g lemons
• 50 g parsley
• 20 g Argan oil
• 8 oyster leaves
• 100 g kefir
• 250 g fresh cream
• 9 g gelatin sheets
• 100 g seed oil
• Sarawak pepper to taste

Procedure

Open the raw sea truffles, taking care to remove only the toughest part. Separately, open the mussels, cleaned only with water, and cook them for about 1 hour. Filter the resulting broth and reduce it.

Once the mussel broth has reduced, add the lemon juice and whip, seasoning with Sarawak pepper. Prepare the parsley oil by cooking the parsley leaves with seed oil at 60°C for about 30 minutes at maximum speed in a Thermomix, then strain.

For the kefir mousse, add the gelatin sheets previously soaked in cold water to a little cream and melt over low heat.

Add the melted gelatin to the kefir and semi-whipped cream, fill the molds with a piping bag, and place in the freezer. Remove the kefir mousse from the mold and place on a plate, whip the raw truffles inside and season with the reduced mussel sauce and parsley oil. Garnish with Argan oil croutons and oyster leaf salad.