A Mussel Masterclass with Michelin Star Chef "Jeroen Achtien**!"

The mussel season has begun and to celebrate Jeroen Achtien invited me to his two Michelin star restaurant Inter Scaldes. Together we boarded a mussel boat and set sail to discover everything about mussels. Did you for example know you can eat fresh mussels raw, just like oysters. The texture is super nice and you really taste the pureness of the mussel. We them went back to his restaurant because Jeroen challenged me to create a mussel dish for his menu. We both had super nice idea’s and after some jamming and long talks we came up with this mussel dish. The dish we’re making is created to honor the mussels, It’s a mussel flan with fig leaf marinaded chorizo, a variety of local herbs and flowers, mussels from the konro grill and a green tomato, fennel & fig leaf vinaigrette. On the side you’ll find a mussel pie tee that’s filled with a sweet and sour mussel. This is served with a Dutch paella cracker and a chorizo mayonnaise and oil. All lovely recipes, so enjoy guys! The mussel website: https://www.demosselkwekerij.nl/winkel/ Become a member of my channel to support and get excusieve content:    / @julescookingglobal   ⇩ The full ingredient list, written recipe & wine pairing: ↪ https://www.julescooking.com ⇨ Thanks for subscribing! http://bit.ly/1YTyqmm ⇨ For tips, tricks, photos and recipes follow me on: ↪ www.julescooking.com ↪ Instagram: http://bit.ly/1MmnCZZ ↪ Facebook: http://on.fb.me/1YTyt1B By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support! My kitchen equipment ⇨ https://www.julescooking.com/equipment