JP McMahon offers a recipe for FOOD&WINE readers to showcase some of the west of Ireland’s standout ingredients.
Yield: Serves 4 as a starter
- 500g wild mussels
- 150ml white wine
- 1 onion, chopped
- 1 clove garlic, minced
- 2 sprigs of thyme
- 8 scallops, roe removed
- Sea salt
For the leeks and wild garlic:
- 4 wild leeks (baby leeks or scallions will also work)
- Wild garlic flowers
For the oyster mayonnaise:
- 4 oysters, opened, juice reserved
- 200ml light rapeseed oil
- Sea salt
For the buttermilk foam:
- 200ml mussel stock
- 200ml cream
- 3 gelatine leaves
- 100ml buttermilk
- Cook the mussels in the white wine, onion, garlic and thyme until they open. Strain and reserve the juice. This is your mussel stock.
- To make the buttermilk foam, warm the mussel stock with the cream. Bloom the gelatine and dissolve into the mix. Add the buttermilk, season and pour into a siphon gun and charge twice. Keep warm.
- For the oyster mayonnaise, place the four oysters with their juices in a plastic container. With a blender, emulsify the oil into the oyster. Season to taste.
- Cut the leeks in three. Poach in simmering water until soft. Place on a griddle pan and char.
- Pan fry the scallops in hot oil until the one side is brown and crispy. Turn over in the pan and add some butter. Reduce heat and baste the scallops until they are cooked. Ensure the scallop is still translucent in the centre.
- To serve, place the leeks and wild garlic on the plate. Add a little oyster mayonnaise and arrange two scallops around the leeks. Warm the mussels and add to the plate. Finish with the buttermilk sauce.