Ingredients
- 16 Jumbo mussels
- ½ shallot, chopped
- white wine
- 3 g Bresc Garlic puree
- 10 g Bresc Tikka masala
- 200 g fresh tuna
- Bresc WOK Ginger, to taste.
- salt and pepper to taste
- 2 dl poultry stock
- 12 g Bresc Madras
- lecithin powder
- ¼ Turkish loaf
- 1/8 pumpkin
- Bresc Roasted garlic puree
- 1 courgette
- 8 slices Parmesan cheese
- crème fraîche
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