{"id":3752,"date":"2019-07-07T11:24:35","date_gmt":"2019-07-07T11:24:35","guid":{"rendered":"http:\/\/jospergrill.com\/?p=3752"},"modified":"2019-07-17T13:12:52","modified_gmt":"2019-07-17T13:12:52","slug":"mejillones-de-bouchot","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/mejillones-de-bouchot\/","title":{"rendered":"ElBarri by Albert Adri\u00e0 y Josper, receta 13: Mejillones de Bouchot con mantequilla ahumada y black pepper"},"content":{"rendered":"\n<p>Los mejillones de\nbouchot provienen de Francia, m\u00e1s concretamente del Mont-Saint-Michel, y son de\nla misma especie que se encuentra en aguas holandesas.<\/p>\n\n\n\n<p>Se cultivan\nutilizando la t\u00e9cnica tradicional de acuicultura para mejillones: crecen en\ncuerdas unidas a postes de madera que se colocan en el mar. As\u00ed, los mejillones\nque se recogen salen sin arenilla ni par\u00e1sitos, y con un sabor m\u00e1s limpio que\nno tiene nada que ver con ning\u00fan otro mejill\u00f3n. <\/p>\n\n\n\n<p>De hecho, los\nmejillones de bouchot son m\u00e1s peque\u00f1os que los mejillones comunes, pero son\nconocidos por su interior carnoso de color amarillo anaranjado. <\/p>\n\n\n\n<p>Los mejillones de\nbouchot tienen un sabor agradable y un regusto largo que puede describirse como\nligeramente picante. De pulpa cremosa y suave, su textura se derrite en boca. <\/p>\n\n\n\n<p>Es un producto\nincomparable, de una calidad excepcional -tanto que, como para los mejores quesos\ny vinos franceses, est\u00e1n protegidos por la codiciada Appellation d&#8217;Origine\nContr\u00f4l\u00e9e (AOC).<\/p>\n\n\n\n<p>Por esta raz\u00f3n, no\nhay fechas definitivas para el inicio y fin de temporada de los mejillones de\nbouchot aunque s\u00ed es cierto que se reproducen a principios de primavera, y se\npuede disfrutar de julio a febrero (raz\u00f3n por la que olvidarse de la vieja m\u00e1xima\nde comer mejillones en los meses que llevan \u201cr\u201d).<\/p>\n\n\n\n<p>La receta que\ncompartimos a continuaci\u00f3n no solo incluye esta joya gastron\u00f3mica sino tambi\u00e9n\nla firma de Ferran Adri\u00e0 con el uso del sif\u00f3n de espumas que ide\u00f3 (en 1985) y\nque permite que se mantenga intacto el sabor a mantequilla ahumada que casa con\nlos mejillones de bouchot que utilizaremos para preparar este suculento plato. <\/p>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"507\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/sifon.png\" alt=\"sif\u00f3n ferran adri\u00e0\" class=\"wp-image-3757\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/sifon.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/sifon-720x365.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/sifon-300x152.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/sifon-768x389.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/sifon-64x32.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Ingredientes:<\/p>\n\n\n\n<p>-Mejillones de\nbouchot<\/p>\n\n\n\n<p>-Black pepper (pimienta negra)<\/p>\n\n\n\n<p><strong>Para la mantequilla de noisette ahumada: <\/strong><\/p>\n\n\n\n<p>-300 gramos de\nmantequilla<\/p>\n\n\n\n<p>-34 gramos de\nyema pasterizada<\/p>\n\n\n\n<p>-100 gramos de\nclara de huevo pasterizada<\/p>\n\n\n\n<p>-c\/s (cucharada\nsopera) de sal fina<\/p>\n\n\n\n<p>-c\/s de sarmiento\nde vino<\/p>\n\n\n\n<p>Preparaci\u00f3n:<\/p>\n\n\n\n<p>-Antes de lavar\nlos mejillones de bouchot, es recomendable sumergirlos en un recipiente con\nagua. Los que se abran o suban a la superficie deben desecharse.<\/p>\n\n\n\n<p>-Cepillar los\nmejillones bajo el agua y escaldar. Lo ideal es retirar los mejillones gradualmente\na medida que se abran para ya que la carne puede volverse gomosa si se cocina\ndurante demasiado tiempo.<\/p>\n\n\n\n<p>-Colar y reservar\nlos mejillones de bouchot. <\/p>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img decoding=\"async\" width=\"1000\" height=\"505\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/escaldar-mejillones-.jpg\" alt=\"escaldar mejillones de bouchot\" class=\"wp-image-3754\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/escaldar-mejillones-.jpg 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/escaldar-mejillones--720x364.jpg 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/escaldar-mejillones--300x152.jpg 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/escaldar-mejillones--768x388.jpg 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/escaldar-mejillones--64x32.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><strong>Preparar mantequilla noisette <\/strong>(un tipo de salsa caliente que se utiliza en la cocina francesa y que aporta un toque arom\u00e1tico muy interesante a la receta).<\/p>\n\n\n\n<p>-Cortar la\nmantequilla en trozos peque\u00f1os y colocarlos en una cacerola. Derretirlos a fuego\nmedio observando siempre el color de la mantequilla. <\/p>\n\n\n\n<p>A medida que la\nmantequilla se derrite, la case\u00edna (la prote\u00edna de la leche) formar\u00e1 una espuma\nblanca en la superficie.<\/p>\n\n\n\n<p>Pronto adquirir\u00e1\nun colora \u00e1mbar que emitir\u00e1 una fragancia a avellana tostada (a causa de la\ncase\u00edna caramelizada). En ese momento la mantequilla estar\u00e1 lista y habr\u00e1 que transferirla\na un plato resistente al calor para detener la cocci\u00f3n ya que si te cocina\ndemasiado la case\u00edna comenzar\u00e1 a oscurecerse.<\/p>\n\n\n\n<p>-Ahumar la mantequilla\nnoisette durante 10 minutos.<\/p>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img decoding=\"async\" width=\"1000\" height=\"507\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/mantequilla-ahumada-.png\" alt=\"mezcla mantequilla de noisette ahumada\" class=\"wp-image-3755\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/mantequilla-ahumada-.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/mantequilla-ahumada--720x365.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/mantequilla-ahumada--300x152.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/mantequilla-ahumada--768x389.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/mantequilla-ahumada--64x32.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>-Con la ayuda de\nuna batidora, mezclar la mantequilla noisette ahumada con el resto de\ningredientes: yema pasterizada, clara de huevo pasterizada, sal fina, y sarmiento\nde vino.<\/p>\n\n\n\n<p>-Introducir la\nmezcla en el sif\u00f3n y poner dos cargas. Agitar entre cargas. <\/p>\n\n\n\n<p><strong>Para el emplatado<\/strong><\/p>\n\n\n\n<p>-Disponer los mejillones\nde bouchot en una fuente abiertos a la mitad. <\/p>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"504\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/colocar-mantequilla.png\" alt=\"emplatado mejillones de bouchot\" class=\"wp-image-3756\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/colocar-mantequilla.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/colocar-mantequilla-720x363.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/colocar-mantequilla-300x151.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/colocar-mantequilla-768x387.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/colocar-mantequilla-64x32.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>-Cubrir cada\nmejill\u00f3n de bouchot con una capa de espuma de mantequilla ahumada con la ayuda\ndel sif\u00f3n.<\/p>\n\n\n\n<p>-Espolvorear con\nblack pepper y servir inmediatamente (ya que la espuma de sif\u00f3n es una textura\nde consistencia ef\u00edmera que aguanta entre 5 y 10 minutos).<\/p>\n\n\n\n<p>Todo el proceso\nqueda explicado en este video: <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube alignfull wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Mejillones de Bouchot con mantequilla ahumada y black pepper\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/scSoXUB7oXY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Bon app\u00e9tit\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los mejillones de bouchot provienen de Francia, m\u00e1s concretamente del Mont-Saint-Michel, y son de la misma especie que se encuentra en aguas holandesas. Se cultivan utilizando la t\u00e9cnica tradicional de acuicultura para mejillones: crecen en cuerdas unidas a postes de madera que se colocan en el mar. As\u00ed, los mejillones que se recogen salen sin [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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