Smoked Mussel Fudge
Ingredients
- 50 grams granulated sugar 1/4 cup
- 20 mL water
- 10 grams glucose syrup or light corn syrup 1/2 tablespoon
- 90 mL heavy cream warmed to 130°F (54°C)
- 1 can Patagonia Provisions smoked mussels 120 grams, with liquid
- 50 g cold unsalted butter cubed
- 0.8 g xanthan gum, optional
Instructions
- Make a caramel. In a saucepan, combine the sugar, water, and glucose syrup. Cook over medium heat, tilting the pan and swirling occasionally, until the sugar is a deep amber caramel (I take it to the edge of burnt, like the color of an old penny—aiming for a hint of bitterness here).
- Slowly stream in the warm heavy cream to halt further caramelization. Stir with a spatula until well incorporated (be careful! it will sputter).
- Transfer the mixture to a blender along with the mussels and their broth, butter, and xanthan gum, if using. Process until smooth and well emulsified.
- Transfer to an airtight container and store in the refrigerator for up to 3 days. The mixture will thicken slightly as it cools. Transfer to a squeeze bottle or pastry bag for assembly.Yields 1.25 cups or 320 grams.