Debuting in 2010, Belgium at the Epcot International Food and Wine Festival offers some great items. One of my favorites is the mussels with a rich, roasted garlic cream sauce.
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| Mussels in Roasted Garlic Cream Sauce |
Roasted Garlic Puree
2 large heads garlic
1 tbsp olive oil
- Preheat oven to 350ºF.
- Remove excess papery skin from garlic, keeping head intact. Cut top 1/4 off of garlic head, exposing the cloves.
- Place each head of garlic cut side up on an individual square of aluminum foil. Drizzle each with oil. Wrap in foil, sealing edges.
- 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
- Heat oil in a medium saucepan over medium heat.
- 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.
- 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
- Place mussels, wine, and water in a large stockpot over high heat. Cover and bring to a boil.
- Cook until mussels open, about 4 minutes. Remove and discard any mussels that do not open. Strain cooking liquid from mussels and discard liquid.
- 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.
