Chef Rens' Zeeland Mussels with Three Preparations of Cauliflower
Chef Rens creates beautiful dishes with our products. For more inspiration, check out his Instagram.
About this recipe, he says:
"I worked with the beautiful Zeeland mussels from Premier. I have been collaborating with them for a long time, and their products are of excellent quality, which you can taste and see in the dishes. I created a recipe using these Zeeland mussels combined with three different preparations of cauliflower."
Ingredients
1kgmussels
Cauliflower sauce
250gramscauliflower
50gramsbutter
100gramsmilk
50gramscream
5gramssalt
Miso cauliflower cream
500gramscauliflower
25gramswhite miso
25gramsbutter
25gramslemon oil
Salt
Pepper
Roasted cauliflower
2cauliflower florets
1garlic clove
Olive oil
Salt
Pepper
Instructions
Cauliflower sauce
Bring the cauliflower to a boil in the milk over medium heat. Cook until the cauliflower is tender. Blend into a smooth sauce using a blender or immersion blender, adding the butter, cream, and salt while blending.
Miso cauliflower cream
Steam the cauliflower until tender. Steaming preserves most of the cauliflower’s natural flavor. Boiling is an option, but some flavor will be lost. Blend the cauliflower with the miso, butter, and oil in a blender or thermo blender for ten minutes. If using a thermo blender, set it to 85 degrees Celsius. Season with salt and pepper. Transfer the cream into a squeeze bottle.
Roasted cauliflower
Cut the cauliflower into small florets, which will enhance the presentation of the dish. Mince the garlic clove. Drizzle the florets with olive oil and distribute the garlic evenly. Roast for about ten minutes until golden brown or tender.
Zeeland mussels
To maintain the natural flavor of the mussels, I do not add any extra seasoning. I steam the mussels briefly in their own juices until they open. This makes it easier to remove the meat. Steam them in a covered pan over high heat for one to two minutes. Remove the meat and set it aside for plating.
Plating
Spoon a layer of cauliflower sauce into a deep plate. Arrange the mussels on top. Pipe small dots of the cauliflower cream over the mussels in a playful manner. Distribute the roasted cauliflower florets over the dish.
I used parsley oil to finish the dish, but extra virgin olive oil works just as well and requires less effort. I also garnished the dish with sea fennel, which pairs wonderfully with mussels. It is available at Hanos.
