INGREDIENTS
Ocean Water:
500 milliliters water
4 grams tarragon
2 star anise
7 grams salt
8 grams champagne vinegar
10 grams kombu
2 grams nori
3 grams bonito flakes

Fluffy Ocean:
5 grams Versawhip
1 gram xanthan gum

Madras Curry Mayo:
5 egg yolks
10 grams Dijon mustard
24 grams Sherry vinegar
Juice of 1 lemon
10 grams Madras curry powder
500 milliliters canola oil

Mussel Stock:
½ bunch thyme
4 cloves garlic
10 shallots
1 tablespoon crushed peppercorns
1 tablespoon crushed coriander seeds
150 milliliters olive oil
Salt
3 kilograms mussels, washed
1½ liters white wine
300 milliliters Noilly Prat wine
1 liter chicken stock

Quinoa Salad:
40 grams finely diced shallots  
1 clove garlic
2 sprigs thyme
100 milliliters olive oil
250 grams red quinoa

Steamed Mussels:
1 Spanish onion
2 cloves garlic
2 sprigs thyme
100 milliliters olive oil
500 milliliters white wine
50 mussels, washed and de-bearded

To Assemble and Serve:
Finely diced shallots
Finely sliced chives
Lemon juice
Olive oil
Salt and pepper
2 lemon chips
Balsamic reduction

METHOD
For the Ocean Water:
Bring the water to a boil and pour it over the tarragon, anise, salt, vinegar, kombu, nori and bonito flakes. Cover and steep for 30 minutes. Strain and chill.

For the Fluffy Ocean:
Combine 500 milliliters of chilled ocean water with the versawhip and xanthan gum. Blend and then whip the mixture in a standing mixer until fluffy.

For the Madras Curry Mayo:
Whisk together the egg yolks, mustard, vinegar, lemon juice, and curry powder. Slowly blend in the oil, to emulsify. Adjust with water if the mixture is too thick – the mixture should only need a splash.

For the Mussel Stock:
Sweat the thyme, garlic, peppercorns, and coriander seeds in the olive oil. Season with the salt. Add the wine and bring to a simmer. Simmer for 2 minutes. Add the chicken stock, then bring back to a simmer. Add the mussels and simmer for 3 minutes. Remove from the heat and cover with foil. Steep for 15 minutes, then strain.

For the Quinoa Salad:
Sweat the shallots, garlic and thyme in the olive oil for 10 minutes. Add the quinoa and roll and toast the quinoa for 2 minutes. Add 600 milliliters of the hot mussel stock, bring to simmer and cover. Slowly cook the quinoa until tender, then remove from the heat and chill.

For the Steamed Mussels:
Sweat the onion, garlic, and thyme in the olive oil until fragrant. Add the wine and bring to a simmer. Add the mussels in a single layer, then cover and cook. Once the mussels begin to “pop,” allow to cook according to size. Chill immediately and remove the mussels from their shells.

To Assemble and Serve:
When you’re ready to serve, put approximately 2 spoonfuls of quinoa salad in a bowl and mix it with the shallots, chives, lemon juice, olive oil, and season with the salt and pepper. Set aside. Put 7 mussels for each serving in a bowl and mix with shallots, chives, lemon juice, and olive oil, and season with salt and pepper. Plate the quinoa salad, top with the mussels and garnish with the fluffy ocean and lemon chips. Pipe some curry mayo and balsamic reduction onto the plate.