FOOD & HOME
Steamed champagne mussels
Steamed mussels and roasted rainbow root vegetables in champagne sauce with garlic bread.
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
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.
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.
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.
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.
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.
Nutrition
|
Cal |
Fat |
Saturated fat |
Carbs |
Sugars |
Fiber |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
902 |
65g |
34g |
46g |
16g |
7g |
21g |
1.91g |
Make every day delicious
Double Wall Oven with Flex Duo™
