Artichokes à la marinara (5th range cuisine)

• Steam the mussels in a sauté pan until they open. Avoid overcooking. Save the stock for later.
• Baste with the fumet and the mussel stock, add tomato sauce and aromatic herbs and bring the mixture to boil.
• Make a roux without heating and blend with a blender using the same amount of grease (margarine, oil, etc.) to thicken.
• While the sauce boils, thicken it with the mixture whilst stirring with a metal whisk.
• Season and check the colour is as desired and let the sauce cool down, to less than 8 ºC.
• Distribute the artichokes and the mussel with one shell per tray. Baste with the sauce until everything is covered.
• Heat seal the trays and place the valve in the Valvopack.
• Put the trays in the steam oven with 100 % of humidity and preheated to 93 ºC for 60 minutes.
• Cool down until the temperature in the core of the product is less than 8 ºC (in less than 2 hours).
• Store in a refrigerating chamber between 0 ºC and 4 ºC.

HOW TO SERVE

• The temperature in the core of the product must reach, at least, 65 ºC.
• In the same tray, heat in the steam oven with 100 % of humidity, to 93 ºC, for 30 minutes.
• In the case of individual servings, it is also possible to heat it in the microwave for 5 minutes to maximum power.
• Another way to heat the food is gently frying in a pan.