Shoe Mussels from Valdivia with Rock Green Sauce

Rodolfo Guzmán

Rodolfo Guzmán

16th November 2017
Rodolfo Guzmán

Shoe Mussels from Valdivia with Rock Green Sauce

Shoe Mussels from Valdivia with Rock Green Sauce. Recipe from the menu at Borago. Serves 4


  • For the rock green sauce:
  • 50 g white onion
  • 30 g cilantro (coriander)
  • 2 g rock parsley
  • 10 g beach asparagus
  • 50 g lemon juice
  • 5 g olive oil
  • 1.5 g fine sea salt
  • 5 g pelillo seaweed
  • 1 piece early-season Chilean
  • mandarin skin
  • For the ulte in kolof broth:
  • 2 ulte stems
  • 20 rock clovers
  • 1 kg Kolof Root Broth
  • olof Root Broth
  • Makes 2.5 kg
  • 3 kg kolof roots
  • Bring 3 kg water to a boil in a large pot
  • over medium heat, add the roots, and boil
  • uncovered for 10 hours. After the broth has
  • been reduced, cover the pot and leave the
  • roots inside to steep overnight. The next day,
  • repeat the process: Strain the broth and set
  • it aside. Fill the pot with another 3 kg water,
  • add the roots, and cook over medium heat
  • for 10 hours until you get a shiny, dark broth.
  • (You can use the same roots to repeat the process.
  • You will get a second broth with different
  • qualities from the first, but it will be very high
  • quality.) Strain and store the broth separately.
  • First and second batch broths can be used
  • interchangeably.
  • For the shoe mussels au naturel:
  • 4 shoe mussels
  • For the anchovy and pajaritos cream:
  • 100 g Pajaritos Cream
  • Pajaritos Cream
  • Makes 1.2 kg
  • 1 kg organic heavy (double) cream
  • 200 g pajaritos yogurt
  • Mix the cream and the pajaritos yogurt in
  • a yogurt maker. Process at 104ÅãF (40ÅãC), with
  • 60% moisture, for 7 hours. Then remove and
  • stir vigorously.
  • 1 g anchovy garum
  • 1 g mushroom garum
  • For the fermented lemon:
  • 1/2 Black Fermented Lemon
  • Black Fermented Lemons
  • Makes 3.5 kg
  • 5 kg lemons
  • P ut the lemons on a sunny rooftop and
  • leave them for 2 months, until they look dry
  • and black. Store in an airtight container at
  • room temperature for maximum 4 months.
  • To serve:
  • 36 pieces of sea stars
  • 2 g seaweed merken
  • 5 g katsobushi-style mackerel
  • 44 pieces rock spinach
  • 1.6 g CaÅLhuil fleur de sel


For the rock green sauce:
I n a food processor grind the white onion,
cilantro, rock parsley, and beach asparagus
with the lemon juice. Strain and mix the
strained liquid with the olive oil and salt.
Infuse the pelillo seaweed and the grated mandarin
skin in the sauce for 2 hours at room
temperature. Keep in the refrigerator.
for the ulte in kolof broth:
In a large pot of boiling water, lower the
heat and cook the ulte, adding the rock clovers
to acidify the water, in order to get a soft
texture on the ulte, for 1 hour. In a separate
pan, reduce the kolof broth by 50%. Remove
the ulte and finish cooking it in the kolof broth
reduction for 45 minutes. Cut it into 1 x 1/6-inch
(3 Å~ 0.5 cm) sticks.
For the shoe mussels au naturel:
Cut the anterior muscle of the shoe mussels,
open the shells, and remove the mussels
carefully with a spoon. Clean the guts and keep
in the refrigerator until the moment of serving.
For the anchovy and pajaritos cream:
Mix the pajaritos cream with the mushroom
garum and anchovy garum. Pack in a small
plastic pastry bag and keep in the refrigerator.
For the fermented lemon:
Cut the lemon into sticks that are 1 inch long and 1/6 inch thick. Chill 4 plates.
Cut a piece of cardboard into 4 pieces that
measure 6 x 7 inches (15 x 18 cm). Fold starting
from the shorter end into ⅓-inch (1 cm) folds,
like an accordion. Distribute 9 sea stars on
each cardboard paper and sprinkle with the
sea lettuce merkeÅLn.
Pipe 15 g of the anchovy and pajaritos cream
on the left side of each plate, forming 11 dots in
such a way that they can serve as support for
the rock spinach. Arrange the ulte sticks and
the fermented lemon sticks in an asymmetric
way on the sides of the pajarito cream; pour
the rock green sauce in between. Sprinkle the
katsuobushi-style mackerel and lean the rock
spinach in front of each pajarito cream dot and
between the vegetable sticks, slightly directed
towards the sides. Place the shoe mussel on the
right side of the plate. Add the salt and cover
the mussel with the cardboard paper, so each
person may season it a` la minute on their own.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.