Bacalao, blue mussels & parsley sauce

Begin by thoroughly rinsing the salt from the bacalao fillet and then cleaning it.

Divide the fillet into pieces, each weighing approximately 40 grams.

Place these pieces into a large container and fill it with water.

Let the fish soak in the water for a full day, refreshing the water every four hours.

After the 24-hour period, steam a portion of the bacalao to check its texture. It should be both flaky and silky, with a slight saltiness. If it hasn’t achieved this texture yet, extend the soaking process by another 4, 8, or 12 hours.

ake some black garlic and process it in a food processor until you have a smooth puree. If the garlic is too dry, add a splash of water.

Steam your blue mussels for a few minutes until they open up, then let them cool down.

Once cooled, open and clean the mussels before covering them in the black garlic puree.

Add all the ingredients, except for the mussel stock and parsley oil, to a food processor.

Blend these ingredients together, adding just enough mussel stock to facilitate the process and achieve a smooth puree.

After that, add in the rest of the mussel stock.

Finally, slowly incorporate the parsley oil into the mixture.