Cauliflower gratin with mussels and mimolette

Ingredients

• 1 head of cauliflower, chopped into small florets
• 2 lbs. of mussels, cleaned and debearded
• 4 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of grated mimolette cheese
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large pot of salted boiling water, blanch the cauliflower florets for 5 minutes. Drain well and set aside.
3. In a large saucepan, heat the butter and olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the mussels and toss to coat in the garlic butter.
4. Add a splash of water, then cover the saucepan with a lid and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that haven’t opened.
5. Remove the mussels from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve and reserve it in a bowl.
6. Return the cooking liquid to the saucepan and add the heavy cream. Bring to a simmer and reduce by half, until it has thickened slightly.
7. Add half of the grated mimolette cheese to the saucepan and stir until melted.
8. Arrange the blanched cauliflower and cooked mussels in a baking dish. Pour the cheese sauce over the top.
9. Sprinkle the remaining grated mimolette cheese on top. Season with salt and pepper to taste.
10. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
11. Serve hot, garnished with some fresh parsley or thyme, if desired.

Verdict

A delicious and sophisticated way to enjoy cauliflower! The creamy cheese sauce pairs perfectly with the tender mussels, while the mimolette adds a nice savory flavor. This gratin makes for a great side dish or main course.

Serving suggestions

Serve this gratin as a side dish with roasted chicken or beef. You can also enjoy it with a simple green salad for a light lunch or dinner.