Cooks in: 2h
Levels: Medium
Serves: 4
List of Ingredients
- 6 of eggs
- 2 1/2 C. of milk
- 1 C. of cream
- 1/2 LB. of mussels, shelled
- 1/2 C. of dry white wine
- 3 OZ. of capers
- 1/3 C. of sugar
- 1 1/2 OZ. of white onion
- Butter
- Cornstarch
- Extravirgin olive oil
- Salt
Method
1
In a saucepan, mix 2 cups of milk, the cream, sugar, and 1 teaspoon of salt. Bring to a boil. Add the capers and cook for 5 minutes. Then blend in a food processor, strain, and let cool. Pour the mixture into an ice cream maker and follow the instructions to make caper gelato.
2
Preheat a muffin tin in the oven at 400°F. Beat the eggs with 1/2 cup of milk and a pinch of salt. Place a small pat of butter in 4 of the muffin cups and distribute the eggs among them. Bake at 400°F for 10-12 minutes in a convection oven.|Heat 1 tablespoon of olive oil in a pan, adding the chopped onion and wine. Then add the mussels and 1 cup of water. Cook for 5 minutes, then add 1 teaspoon of cornstarch diluted in a little water. Let thicken, then blend the mussels in a food processor.
3
Place the mussel sauce in plates and top with a mini frittata and a scoop of caper gelato. Garnish with capers as desired.