Seaweed Custard, Crispy Mussels and Imperial Caviar Recipe

Ingredients

• 480g of double cream
• 40g of egg yolk
• 120g of whole egg
• 2g of salt
• 40g of white miso
• 3g of kelp
• 1kg live mussels
• 150ml of white wine
• 1 large shallot, peeled and diced
• 40g of butter
• 1 garlic clove, peeled and finely chopped
• 1 sprig of thyme
• 1 bay leaf
• 150g of whole milk
• 150g of double cream
• 10g of soya lecithin
• lemon juice to taste
• salt to taste
• 400g of vegetable oil, for frying
• 100g of plain flour
• 1 egg, beaten
• 100g of panko breadcrumbs
• 1 pinch of quatre épices
• caviar, ideally Imperial
• chives, finely chopped