Cream of cauliflower with mussels


At’Fall c’is the season of mussels and cauliflower then treat yourself to this recipe cauliflower cream with mussels

Ingredients for 4 people:

For the cauliflower cream:

  • 500 g cauliflower
  • 40 cl chicken stock
  • 3 tbsp. tablespoons heavy cream
  • coarse salt, salt, pepper

For the mussels:

  • 250g mussels
  • 1 shallot
  • 25g salted butter
  • 5 cl dry white wine
  • Salt and freshly ground pepper
  • 4 sprigs parsley
  • 4 pinches of curry

Recipe for cauliflower cream with mussels

For the cauliflower cream:

  • Wash the cauliflower. The cut into florets.
  • Remove the bouquet in boiling salted water with salt.
  • Bake 15 to 20 minutes. Remove, drain.
  • Mix the cooked cabbage with chicken stock and cream.
  • Bring to boil 2 minutes. Season to taste.
  • Pour into a saucepan.

For the mussels:

  • Scrape and wash the mussels.
  • Peel and chop the’shallot.
  • In a large saucepan, melt the butter. Sweat l’shallot.
  • Pour the white wine. Salt and pepper.
  • Bring to a boil a few minutes then throw in the mussels. Mix.
  • Remove from heat as soon as all the mussels are open.
  • Wash, peel off the parsley.
  • Warm the cauliflower cream.
  • Shell the mussels (keep a few shells for decoration).

In bowls preheated,

  • Add 2 ladles of hot cauliflower cream.
  • Harmoniously have some molds to decorate’a mold shell and a few leaves of parsley.
  • Sprinkle’a pinch of curry.

B.A.BA the head


To cut the cauliflower, start the heel of the knife’office at the base of the leaves. Remove the leaves and then expand the
bouquets.

S’you have a few extra bouquets, offer them raw in’appetizer alongside’Other vegetables and
sauces, in the form of dips.

Grated on a plate, cauliflower crunch to bring a dish.

For a touch of’exoticism, this cauliflower cream can be flavored with curry or paprika.

Recipe: A. Beauvais Photo: F. Hamel