Preparation

Preparation:
• Prepare all the ingredients
• Cook the snow peas, the celery and the leeks individually steaming them or in boiling water until al dente, then plunge them into iced water
• Papaya gellified:
o Peel the papaya and cut it into four and remove the seeds
o Marinate the papaya with the vinegar and vacuum pack it…maximum??
o Let the papaya quarters marinate vacuum packed for 2 hours

Method:
• Cut the papaya quarters into cubes
• Heat the olive oil in an appropriate pot (which has a cover) to cook the mussels
• Cook the onions in the oil
• Add the garlic and cook
• Increase the heat, add the mussels and cover the pot
• Cook for around 3 – 5 minutes until the mussels are open
• Remove the mussels from the cooking water using a skimmer and keep them hot
• Use only the opened mussels
• Add the white wine, and the cream sauce from the cooking and reduce this a little
• Season with the sea salt and the pepper (careful : sometimes mussels contain a lot of salty water)
• Cook the pasta in a preheated combisteamer at 95°C and 100% steam for 8 minutes
• Mix the mussel sauce with the saffron
• Cook the vegetables in the butter. Season with salt and to finish add the gellified papaya and gently cook
• Plate all the ingredients and garnish with the saffron threads and the lemon zest

Suggestion:
• The rondelli can also be cooked in 3 minutes in a pasta cooker