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Steamed champagne mussels

Steamed mussels and roasted rainbow root vegetables in champagne sauce with garlic bread.

The Recipe: Steamed mussels and roasted rainbow root vegetables paired with garlic bread in a white bowl. The Recipe: Steamed mussels and roasted rainbow root vegetables paired with garlic bread in a white bowl.

Use the Double Wall Oven with Flex Duo™ to enjoy a dining experience of kaleidoscopic textures, colors and flavors.

Ingredients

· 2 purple carrots, peeled
· 2 orange carrots, peeled
· 10-11 oz swede or turnips, peeled
· 3.5 oz radishes, trimmed and halved
· 1 raw beet, peeled and cut into half- inch cubes
· 2 tbsp olive oil
· 4 thyme sprigs
· 6.75 tbsp soft butter
· 1 garlic clove, crushed
· 2 tbsp parsley, finely chopped
· 1 tsp thyme leaves, chopped
· 1 baguette
· 1 tbsp butter
· 2 shallots, finely chopped
· 1 celery stalk, finely chopped
· 6.75 oz champagne or dry sparkling wine
· A pinch of superfine sugar
· 7 oz heavy cream
· 2.25 pounds mussels, cleaned and debearded

Recipe steps

Step 1. 2cm cube chopped carrots, swede, radish and beets tossed with 1 tsp oil are on a baking tray. Step 1. 2cm cube chopped carrots, swede, radish and beets tossed with 1 tsp oil are on a baking tray.
Double Wall Oven with Flex Duo™ oven Double Wall Oven with Flex Duo™ oven
Double Wall Oven with Flex Duo™
Enjoy the flexibility to make dishes your way.

Insert divider into the oven. Heat the top to 200°C Convection. Chop carrots, swede, radish and beets into 3/4-inch cubes. Toss with 1 tbsp oil and the thyme sprigs on a baking tray. Season well. Roast for 25 to 30 mins until tender and a knife passes through the vegetables easily.

Reduce the top oven temperature to 350°F. Mix soft butter, garlic, chopped parsley and chopped thyme together in a bowl. Slice baguette into 1.5-inch pieces, but don’t cut fully through to keep the baguette in one piece. Spoon butter between the slices, wrap the entire baguette in foil and bake for 8to 10 minutes until the butter melts. Keep warm in foil until serving.

Step 2. Spooning mashed garlic herb butter in between cuts of baguette bread. Step 2. Spooning mashed garlic herb butter in between cuts of baguette bread.

Fill the reservoir with water up to the max fill line. Wash and place the mussels on a tray and place in the bottom of the oven and use the Steam Cook function to cook for 10 minutes, until the mussels have opened.

Step 3. Neatly trimmed mussels sit on a steam tray. Step 3. Neatly trimmed mussels sit on a steam tray.

Heat 1 tbsp oil and 1 tbsp butter in a pan over medium heat. Fry shallots and celery for 10 minutes until tender, but not golden. Add champagne and sugar. Stir well. Season with pepper. Stir until mixture stops foaming and reduces by 50 percent. Stir in cream. Bubble for 10 minutes until thick. Remove from heat.

Step 4. Adding champagne and sugar into bowl of fried shallots and celery. Step 4. Adding champagne and sugar into bowl of fried shallots and celery.

Divide root vegetables into 4 shallow bowls, then divide mussels to each bowl. Strain the steaming mussel liquid into the champagne sauce. Briefly warm over medium heat, then pour sauce over the bowls of vegetables and mussels.

Step 5. Placing the steamed mussels on roasted root vegetables in an white shallow bowl with a spoon. Step 5. Placing the steamed mussels on roasted root vegetables in an white shallow bowl with a spoon.

Remove the garlic bread from foil and serve on the side or together with the steamed mussels. The garlic bread is great for dipping and soaking up the creamy champagne sauce.

Step 6. Steamed mussels and roasted rainbow root vegetables paired with white garlic bread sit in a white bowl. Step 6. Steamed mussels and roasted rainbow root vegetables paired with white garlic bread sit in a white bowl.

Nutrition

Nutrition Information of Steamed Champagne Mussels

Cal

Fat

Saturated fat

Carbs

Sugars

Fiber

Protein

Salt

902

65g

34g

46g

16g

7g

21g

1.91g

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