Washington City Paper: Are You Gonna Eat That? Et Voila!’s Royal of Mussels
From the Washington City Paper by Lani Furbank:
“The dish: Royal of mussels, offered regularly as a special
Where to get it: Et Voila!; 5120 MacArthur Blvd. NW; (202) 237-2300; etvoiladc.com
What it is: Oblong spheres of mussel custard nestled among mini choux puffs and mussel salad, all swimming in a tomato gazpacho and finished with micro cilantro and basil oil. The custard is made using a French technique that involves heating a blend of eggs and cream to 185°F so it thickens but doesn’t scramble. The liquid released when mussels are cooked is added to the mixture to impart briny umami undertones. The custard is then chilled and set in molds.
What it tastes like: Chef Claudio Pirollo describes the appetizer as “everything in one dish” because of the broad contrasts in flavor and texture. The rich, velvety mussel custard is balanced by the bright acidity of gazpacho and the light crunch of choux pastry and crisp micro cilantro. Saffron, Espelette pepper, and lemon season the mussel-infused custard, and the lightly cooked and dressed mussels serve as a visual reminder of the star ingredient.”
Read the rest of the article HERE!