Steamed Mussels in Roasted Garlic Cauliflower Cream

Steamed mussels are paired with a rich, cauliflower cream sauce in this updated version of a classic recipe. The addition of cauliflower and potatoes to the sauce elevates it from a humble appetizer to a sophisticated, modern meal. A large wide-bottomed pot, like the Round Wide Oven, is ideal for both steaming and serving the shellfish – simply use the lid to collect the discarded shells and be sure to have plenty of crusty bread on hand to soak up every last drop of the sauce.

4 tablespoons unsalted butter, divided

2 tablespoons olive oil, divided

1 bulb fennel, sliced

5 cloves garlic, sliced

3 shallots, sliced

Salt

1/2 head cauliflower, cut into florets

1/2 pound Yukon gold potatoes, diced

1 cup dry white wine

2 cups chicken stock, divided

3 pounds mussels, cleaned

1/2 cup heavy cream

Freshly ground black pepper

1/4 cup chopped parsley leaves

1/4 cup chopped fennel fronds

Crusty bread

Heat a Round Wide Oven or large Dutch Oven over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil to the pot. Add the fennel, garlic and shallot along with a pinch of salt. Sauté until softened and caramelized, about 10 minutes. Remove fennel mixture from the pot and place in a mixing bowl.

Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pot. Add the cauliflower and potatoes and sauté until beginning to brown, about 10 minutes. Add 2 tablespoons of water to the pot and cover with the lid. Let the vegetables steam until tender, about 5 minutes. Remove the vegetables from the pot and place in the mixing bowl with the fennel mixture.

Add the white wine to the pot. Let simmer until reduced by half, about 5 minutes. Add 1 cup of the chicken stock and bring to a simmer. Add the mussels to the pot and cover with the lid. Steam until all the mussels open, about 6-10 minutes.  Remove any mussels that do not open.

Meanwhile, carefully place 1/3 of the fennel and cauliflower mixture into a blender. Add the remaining 1 cup chicken stock and heavy cream. Puree until smooth.  When the mussels have finished cooking, stir the pureed and whole vegetables into the pot with the mussels. Season to taste with salt and pepper. Garnish the mussels with the fresh herbs then serve alongside crusty bread.