Creamy mussels in brine with yellow bell pepper

Carefully remove all the seeds, the green hood and the core from the yellow bell peppers and cook the clean flesh for 10 minutes in boiling water.

Rinse well in iced water, drain and put it into a blender with the mussel brine, the coriander and blend well.

Pass it through a strainer, add the Xanthan gum and blend it to the right texture. Add a little salt to taste and keep the brine cream.

Wash out the mussel tins carefully so that no brine remains. Add the mussels one by one. Cover them with the yellow pepper brine and put a few dots of extra virgin olive oil on the surface. Finish off by putting coriander leaves in the centre of the tin.