Grilled leeks with mussels and ramson
(Brutus, Arnar Jakob)
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4 leeks
1kg mussels
100g qinoa
600g rapeseed oil
1/2L white wine
2pcs Fennel
5pcs onions
1bundle celery
1pcs garlic
500g butter
1 /2L cream
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Leeks: grill whole until completely black and tender in the centre remove the burned bits and cut in 3cm pieces.
Leek oil: 500g of the top of the leek rinsed, 500g rapeseed oil mix together in a blender full power until dark green, Strain through a fine sieve.
Qinoa: 100g qinoa 100g oil for frying, deepfry on 180Ëšc for 2 minutes, strain and add salt.
Ramson capers: Pick the capers just as the flower heads begin to fall, revealing a caper sized seed head. Pick them soon after flowering, deseed them put in salt for 2 weeks rinse and put in jars with some of the salted liquid.
Mussel sauce: Rinse the mussels and pick out any open or broken ones. Steam the mussels on full steam for 3 minutes and keep all liquid. Pick the meat out, cut the vegetables in small cubes and put in a pot with the empty shells. Heat gently with some oil and once vegetables are soft add the wine. Simmer gently for 30mins, add 1L water and simmer again for 1 hour. Finally, add the mussel juice and simmer for 30mins. Strain through a sieve, add cream and butter simmer until it thickens.
Season and serve.