Recipes Mussels in Roasted Garlic Cream Sauce Belgium

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Serves 4


Roasted Garlic Puree
2 large heads garlic
1 tablespoon olive oil

Roasted Garlic Cream Sauce
1 tablespoon olive oil
2 shallots minced
1/2 cup white wine
1 tablespoon lemon juice
2 cups heavy cream
2 tablespoons Roasted Garlic Puree
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

4 pounds fresh mussels, scrubbed and de-bearded
1 cup dry white wine
1 cup water
4 thick slices sourdough bread, toasted
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives

Method of Preparation:

For the roasted garlic puree:
Preheat oven to 350ºF. Remove excess papery skin from garlic, keeping head intact. Cut top 1/4 off of garlic head, exposing the cloves. Place each head of garlic cut side up on an individual square of aluminum foil. Drizzle each with oil. Wrap in foil, sealing edges. Place pouch in oven, and roast for 45 minutes. Cool for 20 minutes, or until cool enough to handle. Squeeze garlic from skins into a small bowl. Discard skins. Mash garlic with a fork until smooth.

For the roasted garlic cream sauce:
Heat oil in a medium saucepan over medium heat. Add shallot, and cook until softened, about 3 minutes. Add wine and lemon juice, stirring to combine. Cook until reduced by half, stirring occasionally, about 5 minutes. Add cream, Roasted Garlic Puree, salt, and pepper, whisking to combine. Simmer (do not boil) until sauce is slightly thickened, about 4 to 5 minutes. Set aside.

For the mussels:
Place mussels, wine, and water in a large stockpot over high heat. Cover and bring to a boil.
Cook until mussels open, about 4 minutes. Remove and discard any mussels that do not open. Strain cooking liquid from mussels and discard liquid.

Place mussels in a large serving bowl, or in individual shallow bowls. Pour Roasted Garlic Cream Sauce over mussels, and garnish with parsley, dill, and chives. Serve immediately