Octopus, oyster, mussels Recipe by JP McMahon for The Foods and Wines of Rías Baixas
The three items that make up this recipe are an integral part of the Galician palate: octopus, oysters, and mussels. Many will have heard of the famous Pulpo a feira (fairground octopus) will consists of octopus, potatoes and smoked paprika. But in this recipe I wanted to combine the beautiful fresh saline features of all this seafood in order to produce a lighter style of dish that spoke more of the sea. Oysters have been farmed in Galicia since Roman times and combined with mussels they represent the best of Galician seafood.
For the mussel foam
–150ml white wine
–1 small onion, diced
–1 garlic clove
–A few sprigs of thyme
–3 gelatine leaves
1.To cook the octopus: place the octopus in pot of water. Bring to the boil and then simmer until the octopus is tender. Remove the octopus from the water with a tongs and place on a tray. Allow to cool. When cold, use a scissors to cut the tentacles from the octopus. Discard the head.
2.Place the oysters in a hot oven for 4-5 minutes. Remove and pop them open. Then should have opened a little and be slightly warm. Place in a container with their juices and keep warm.
3.To make the mussel foam: place the onion, garlic, thyme, white wine and mussels in a pot and cover. Steam until the mussels open. Discard any that do not. Strain the liquid from the mussels and reserve 200ml. Warm the cream and add to the mussel stock to make a light sauce. Bloom the gelatine and whisk into the sauce. Place the sauce into siphon gun and charge twice.
4.To serve: grill the octopus tentacles on both sides. Place on lengthwise on a plate. Arrange three oysters around the tentacle. Garnish with some mussels foam. If you like you can use the spare mussels as well. Just remove them from the shell and warm in little of their own juices.
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