Mussel Spheres in Vinaigrette

Eduard Xatruch – Restaurant Compartir, Cadaqués.

As you can see in the photo, CAVIAROLI can achieve surprising results. CAVIAROLI is used in this dish to create spherification with the oil added. Excess fat often hinders this technique, but CAVIAROLI solves this problem. In this recipe we achieve beautifully presented vinaigrette spheres, full of flavour and texture.

Ingredients (serves 4)
For the cooked mussels

40 small rock mussels

  1. Blanch the mussels in boiling water for 8 seconds.
  2. Drain the water into a container and set aside. Using a sharp point remove the mussel from the shell, trying not to break it.
  3. Choose 24 of the most presentable mussels to make the raviolis. The rest will be used for the mussel water.
  4. Transfer the mussels to a container and pour the drained water over. Place in the fridge.
For the mussel water

200 g mussel water (see previous steps)
16 cooked mussels (see previous step)

  1. Chop up the mussels and add to the mussel water. Place in the fridge for 2 hours to obtain a flavoursome mussel water.
  2. Strain the chopped mussels using a fine strainer, obtaining a clear mussel water. Place in the fridge.
For the alginate base

1 l water
5 g sodium alginate

  1. Dissolve the sodium alginate in the water. Blend until you reach an even consistency.
  2. Place in the fridge.
For the vinaigrette sphere base

50 g red pepper
50 g green pepper
1 shallot
5 chive sprigs
200 g mussel water (see previous steps)
30 g Arbequina CAVIAROLI
6 g calcium gluconolactate
0.4 g xanthan gum

  1. Add the calcium gluconolactate to the mussel water, dissolve and add the xanthan gum. Blend with a handheld blender until you reach an even consistency.
  2. Brunoise the peppers and shallot.
  3. Chop the chive.
  4. Mix the mussel water with the chopped vegetables and CAVIAROLI.
  5. Place in the fridge.
For the mussels in vinaigrette spheres

24 cooked mussels (see previous steps)
Vinaigrette sphere base (see previous steps)
Alginate base (see previous steps)
200 g extra virgin olive oil, 0.4% acidity

  1. Place 1 mussel onto a 15 g-semi-spherical spoon. Fill the rest of the spoon with the vinaigrette sphere base.
  2. Tip the contents into the alginate mix, creating spheres. Leave to rest in the alginate mix for 1 minute.
  3. Drain using a strainer spoon and wash in cold water. Drain and transfer to a container. Cover with olive oil and place in the fridge.

10 g sherry vinegar


  1. Carefully drain the mussels from the olive oil and arrange them on the plate.
  2. Drizzle 2 drops of sherry vinegar onto each mussel and serve.