Cauliflower Cream With Mussels

Preparation:

Preparation: Clean the cauliflower, separate the florets, wash them, drain them. Clean the mussels well. Peel the shallot, cut it into thin slices, let it dry in the butter for 5 minutes. Add the lemon juice, the chopped parsley and then the mussels. Let them open over low heat, stirring occasionally. When the shells are fully open, remove the molluscs and keep them warm. Pass the cooking juice through a sieve. Pour it into a liter of hot water, bring to the boil, immerse the cauliflower florets in it and cook for 15 minutes. Switch off and blend until you get a soft puree. Add the cream, shelled mussels, salt and pepper to the mixture. Heat for 5 minutes and serve with fried croutons. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Marino DOC, Locorotondo DOC.