Directions

• Boil and then mash the potatoes. Melt the isomalt in the stock and add to the mashed potatoes along with 3 grams of the salt, 4  grams of the seaweed flakes, and the activated charcoal. Press the mixture through a sieve.
• For this next step, you’ll want to refer to the video. Spread out some of the potato dough on a stencil (as shown) and set the “shells” on a silicon baking mat. Repeat until all the dough is used up. Bake at 90°C for 15 minutes. Take each “mussel” off the mat and press between two well-greased spoons to shape.
• Bake them again at 115°C for 15 minutes more. Cool and set aside in an airtight container.
• Wash and chop the celery, garlic, onion, and leeks. Add them along with the kombu to the water in a small cooking pot. Bring to the boil and simmer for 25 minutes. Put the stock through a sieve and discard the vegetables.
• Bring the stock back up to the boil and add the remaining salt. Boil the mushrooms for 3 minutes and let them soak for 15 more minutes, then remove from the stock.
• Roll each mushroom piece in the remaining seaweed flakes and place between two “mussel shells”. Repeat with the remaining shells and mushrooms.
• Enjoy!