Refined, for guests.
Carefully brush the mussels under cold running water. Remove mussel beard, discard damaged and open mussels (*). Chop the soup vegetables.
In a wide frying pan, heat the olive oil and sauté the soup vegetables and mussels. Extinguish with wine and simmer on low heat with lid closed until all mussels are open. Discard closed mussels.
Strain the mussels and fill up the broth with water to 7.5 dl. Bring to a boil, let the sulz powder melt in it and fill the moulds with 1 cm of water. Put them in the refrigerator.
Set aside some mussels for garnish, remove the rest. Cut olives into rings and chives into rolls.
Spread 2/3 of the chives, olives and mussels evenly on the solidified sulz and pour half of it with the still liquid sulz. Let it set, add the rest of the sauce and let it set in the refrigerator for 120 minutes.
Stir the sauce ingredients until creamy and set aside 1 tablespoon for the mussels. Cut the lavata (**) into bite-sized pieces, chop the shallot, press the garlic and mix everything together with the sauce. Remove the clam shells from the edge, dip them briefly in hot water and turn them out onto plates. Garnish with the lettuce.
Remove the tops from the remaining mussels. Place the mussels on the lettuce, drizzle with the remaining sauce and sprinkle with the remaining chives.
Tip: Together with bread makes a light
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