Perhaps your new favorite bean dish:
Finely dice half the mussels, prepare the other half for frying.
For the herb foam:
Heat a small part of the clear soup and let the gelatine, previously soaked in water and subsequently squeezed, melt in it. Mix with the rest of the clear soup and the finely chopped herbs. Leave to set in the refrigerator. In a cold baking bowl, beat with a hand mixer until a light foam is formed. Pour into a shallow dish about 1 cm high and chill another time. Cut the resulting foam into strips 4 cm long and 1 cm wide and arrange in the center of a precooled plate.
For the lemon pesto:
Cut lemons completely with peel and pulp into 3 mm fine cubes. Boil water in the double mass. Pour off the water and boil again in the double mass of water.
Repeat until the lemon no longer tastes bitter. Boil a quarter liter of water with 750 g of sugar and add the lemons. Boil again and pour into jars and refrigerate. Have ready for serving.
The buffet Roasted and raw marinated scallop with herb foam and lemon pesto Foie gras wrapped in black pudding with cold-stirred sweet cherries and onion puree Skate wings with champagne sauce and green vegetable calf’s head ragout Limousin beef tenderloin on browned chape salad with beef marrow and