Cauliflower flan with mussels

01544 CAULIFLOWER FLAN with MUSSELS INGREDIENTS for 4 PEOPLE 10 g butter, cauliflower, carrot, 4 eggs, 50 cl milk, 6 tablespoons Creme Fraiche, 1/2 teaspoon nutmeg, 1 kg of mussels, shallots, 2 a tablespoon oil d? peanuts, 15 cl of white wine, a bouquet garni, salt, pepper.

Preheat oven to 150ø.

Grease a cake tin.

Clean the cauliflower and split it in bunches; cut peeled carrots and cook the cauliflower in boiling salted water for 8 minutes, and carrot, to 3, drain and pour the vegetables into the mold.

Beat eggs, milk, 2 tablespoons of cream, salt, pepper and nutmeg, pour into the mould, bake for 45 minutes in hot oven and cover with aluminum foil after 15 minutes of baking.

Clean the mussels; Peel and mince the shallots, sauté them for 10 minutes, soft focus, in the oil, add the wine and bouquet garni.

Let simmer for 5 minutes on medium heat, then add the mussels and cover open for 5 minutes, lively focus, shaking the Pan occasionally.

Prelevatele and remove the shells.

Over a pot passed the gravy cooking colander, let it reduce for 5 minutes, and stir the rest of the cream.

Let simmer for 2 minutes, then add the mussels and finish cooking for another 2 minutes to fire.

Cut the vegetable flan into thick slices, deponetelo on individual dishes and distribute the mussels in sauce.