Herb Oil:
Method:
Place oil and herbs in Thermomix.
Set at 50ºC, speed 6 for 15 minutes.
Strain through a fishnet and let settle.
Pour oil into vacuum bags, leaving water behind.
Vacuum and freeze.
Mussel Cream:
Place mussel stock and cream in a pot. Bring to the boil, then turn down to a simmer and reduce by half.
When reduced, cool over an ice bath, stirring every minute, to stop from getting lumpy.
When cool, refrigerate.
For service, heat needed amount in small pot, season with salt and then at the last second split with dill oil.
Mussel Gel:
Method:
Place all ingredients in a pot, and whisk in agar.
Bring to the boil, while constantly whisking, then turn down to a simmer and continue whisking for 1 minute.
Strain quickly through fishnet and into closeable funnel.
Spread very evenly over two very flat gastronome trays, and lightly blowtorch any bubbles. Leave to cool and set on bench before placing in refrigerator.
When cooled and set, take out of fridge and cut with 7cm round cutter.
Place back on tray and keep refrigerated.
Mussel stock:
Wash mussels in cold water and leave to soak for 5 minutes. Strain
Put wine in pot, bring to the boil and place mussels in.
Cover with plastic wrap, bring to the boil again and strain through fishnet. Chill over ice bath.
Refrigerate.
Oyster Emulsion:
Shuck oyster as per normal, keeping juice.
To clean the oysters, wash the flesh 3 times in the juice, each time straining the juice through a fishnet.
Weigh out necessary oysters and strain the juice through a fishnet twice more.
Place oyster flesh and juice in Thermomix. Blend slowly at first, then faster. When smooth, gradually add oil like a normal emulsion.
When all oil is incorporated, season with salt and vinegar.
Pack into piping bags and refrigerate.