Bone marrow with whelks and black garlic

Ingredients

• 4 marrow bones, cut lengthwise
• 180 g (⅜ lb) whelks (frozen or in brine)
• 2 French shallots, chopped
• 2 garlic cloves, chopped
• 30 g (1 oz.) butter
• 30 ml (⅛ cup) mustard
• 30 ml (⅛ cup) panko breadcrumbs
• 5 cloves of black garlic, puréed
• 60 ml (¼ cup) Noilly Prat vermouth
• 60 ml (¼ cup) mussel juice
• 30 ml (⅛ cup) lemon juice
• 60 ml (¼ cup) heavy cream (35%)
• 15 ml (1 Tbsp) cilantro, chopped
• • Salt and pepper to taste

Preparation

• Soak the marrow bones in salt water for 2 hours, then break and pat dry.
• Blanch the bones in salted boiling water for 2 minutes, let cool and pat dry again.
• Baste the tops of the bones with mustard, add breadcrumbs.
• Cut the whelks into strips.
• Sauté shallots in melted butter with whelks, add garlic and season.
• Add vermouth, black garlic and mussel juice. Cook for 1 minute, add cream. Cook again for 1 to 2 minutes.
• Finish with lemon juice and cilantro. Keep hot.
• Put the bones in the oven to brown for 3 to 4 minutes.