Recipe: Mussels in Roasted Garlic Cream Sauce

Debuting at the 2010 Epcot International Food and Wine Festival, Belgium offers some great items. One of their delicious dishes that is no longer served is the mussels with a rich, roasted garlic cream sauce. If you miss this dish, you can now make it at home with this recipe.

Mussels in Roasted Garlic Cream Sauce

Roasted Garlic Puree
2 large heads garlic
1 tbsp olive oil
Preheat oven to 350ºF.

1. Remove excess papery skin from garlic, keeping head intact. Cut top 1/4 off of garlic head, exposing the cloves.
2. Place each head of garlic cut side up on an individual square of aluminum foil. Drizzle each with oil. Wrap in foil, sealing edges.
3. 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.

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

1. Heat oil in a medium saucepan over medium heat.
2. 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.
3. 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.

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

1. Place mussels, wine, and water in a large stockpot over high heat. Cover and bring to a boil.
2. Cook until mussels open, about 4 minutes. Remove and discard any mussels that do not open. Strain cooking liquid from mussels and discard liquid.
3. 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.