On the jar: Grainpass Emulsione Di Cozze
blend · seafood sauce
★ STARRED KITCHENPrep 10 minGrainpass Emulsione di Cozze
Independent adaptation of a publicly published Paolo Barrale recipe. Not affiliated with, sponsored by, or endorsed by Paolo Barrale.
From a starred kitchen.
Ratio
Ingredients
- Mussel — 250 g polpa di cozze
- Mussel Water — 50 g acqua di cozze
- Olive Oil — 20 g olio d'oliva
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.
Companion jar
Grainpass Emulsione Di Cozze 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Paolo Barrale. Italian / Neapolitan. Cited awards include: Michelin 1* (Aria, Napoli).
Originally published as Emulsione (Spuma) di Cozze.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.