Top Chef Season 10, Episode 13, Elimination Challenge
To Make the Mussels:
1.) Combine all ingredients in a blender, except mussels, and warm in a small sauce pot.
2.) Add mussels and remove from shells once opened. Discard shells and return mussel meat to butter mixture.
To Make the Puree:
Add all ingredients to medium sauce pot and simmer until soft. Add to food processor and pulse until smooth.
To Make the Glaze:
In a medium sauce pot, boil beets until very soft. Strain and add to blender. Add remaining ingredients and blend until smooth.
To Make the Frog Legs:
1.) Combine all dry ingredients in a small bowl and dredge the frog legs until well-coated. Drop in deep fryer for 3 minutes until crisp and cooked through. Toss in beet glaze.
In a bowl, layer celery root and fennel puree, top with poached mussel, and finish off with frog leg. Garnish with crispy papadums