Mussel Emulsion

Name: Mussel Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: 250 g Mussel; about 3 Tbsp (50 ml) Mussel Water; 1½ Tbsp (22 ml) Olive Oil

Independent adaptation of a publicly published Paolo Barrale recipe. Not affiliated with, sponsored by, or endorsed by Paolo Barrale.

FINISHING SAUCE · TURBOT & SHELLFISH

In the published recipe, this is the finishing sauce for turbot. The same recipe pairs it with Black Pepper Salsa, the black-pepper sauce.

Barrale's mussel emulsion for turbot.

On the jar

MUSSEL

Method: blend
Yield: about 1¼ cups
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Mussel Water 50 mlOlive Oil 22 ml

Ingredients

Mussel250 g
Mussel Waterabout 3 Tbsp (50 ml)
Olive Oil1½ Tbsp (22 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Mussel Emulsion wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 9 stars · 1 national award

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Provenance

Paolo Barrale. Italian / Neapolitan. Cited awards include: Michelin 1* (Aria, Napoli).

Originally published as Emulsione (Spuma) di Cozze.

Adapted from a Paolo Barrale recipe (Paolo Barrale / Identità Golose (Aria, Napoli)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Paolo Barrale / Identità Golose (Aria, Napoli) (published as “Emulsione (Spuma) di Cozze”). Full citation lives in Provenance.

Companion jar