Marinated lagenaria zucchini nests, steamed mussels, coconut mousse and grated coconut

Peel the zucchini, then using the vegetable peeler obtain thin strips slicing the zucchini lengthwise without removing the central part with the seeds.
Marinate the zucchini for 15-20 minutes with two tablespoons of oil, one of lemon, salt and pepper.

Prepare the mousse by mixing the coconut milk, the egg whites and a pinch of salt in the siphon, add a charge, shake well and allow it to rest at a temperature of about 40 C° in bain-marie. 

Clean the mussels, removing the byssus, add to a pan with extra virgin olive oil, garlic, red pepper flakes and parsley. Once they open, remove the shells and set aside covered with plastic wrap to keep them moist. Filter and save cooking water.

Create a nest with the marinated zucchini, place them on the bottom dish and add the mussels on top. Vigorously emulsify the mussels’ cooking water with a whisk, adding extra virgin olive oil if needed. Pour a generous tablespoon of the emulsion on the mussels. Lastly, add a covering of the coconut mousse and finish with the grated coconut on the surface.