Duo of mussels and coconut white garlic – 55000 Recipes. Passion for food

A duo of mussels and coconut white garlic

Carlos Pascal, a Chilean chef based in Madrid for years, owner and soul of the Kitchen Club, leaves us this fantastic recipe for white garlic


  • 5 eggs
  • 1 leaf kafir var
  • 200 grams of coconut puree (boiron brand)
  • 100 grams of peeled almonds
  • For the white coconut garlic
  • Squid ink to dark black
  • Pinch of salt
  • Other ingredients
  • Sprouts
  • flowers
  • 1 cup small red chard leaves
  • ½ tablespoon merken
  • 25 ml oil
  • 13 grams of flour
  • 40 grams of peeled almonds
  • For the black almond cake
  • Pepper
  • Sol
  • Tie thread
  • 12 slices of smoked bacon
  • 12 mussels
  • For the clam
  • 30 ml of rice vinegar
  • Salmon caviar


For the white coconut garlic

  1. Put all the ingredients in a blender and mash for 8 minutes until the cream is very fine, pass through a fine sieve and reserve in the refrigerator.

For the clam

  1. Season the mussels, roll them in a slice of bacon and close them with a knot of thread.
  2. Scar with a trickle of soft olive oil to golden brown, cut the thread.
  3. We reserve the right to serve.

For the black almond cake

  1. Mix in a food processor, pass through a fine sieve, siphon with 3 loads.
  2. Leave to stand for 1 hour in the refrigerator.
  3. Place perforated cups and microwave for 30 seconds in portions of 3 cups at a time.
  4. Wait for it to cool, peel it, cut it into small stones and dry it in the oven for about 2 hours or until it dries at 80 °.


  1. In a deep bowl 2 two mussels and accompany them with a garden of roe deer, sponge cake, sprouts and flowers.
  2. Serve the white garlic in a snack jar to complete the dish on the table.

Thanks for reading.
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