Steamed Champagne Mussels

Steamed mussels and roasted rainbow roots in champagne sauce with garlic bread.

Creamy champagne sauce over a kaleidoscope of colorful roasted roots and steamed shellfish, paired with fresh garlic bread still warm from the oven.


· 2 purple carrots, peeled
· 2 orange carrots, peeled
· 300g swede or turnip, peeled
· 100g radishes, trimmed and halved
· 1 raw beetroot, peeled and cut into 1cm cubes
· 2 tbsp olive oil
· 4 thyme sprigs
· 1 tbsp butter
· 2 shallots, finely chopped
· 1 celery stalk, finely chopped
· 200ml champagne or dry sparkling wine
· a pinch of caster sugar
· 200ml double cream
· 1kg mussels, cleaned and debearded
· 1 baguette
· 100g soft butter
· 1 garlic clove, crushed
· 2 tbsp finely chopped parsley
· 1 tsp thyme leaves, chopped

Recipe steps

Dual Cook Steam™
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Insert divider into oven. Heat top to 200°C Convection. Chop carrots, swede, radish and beets into 2cm cubes. Toss with 1 tbsp oil and the thyme sprigs on a baking tray. Season well. Roast 25-30 mins until tender and a knife passes through the veg easily.

Reduce top oven to 175°C. Mash garlic herb butter ingredients in a bowl. Slice loaf into 4cm pieces (don’t cut fully through; keep loaf in 1 piece). Spoon butter in between cuts, wrap in foil, bake 8-10 mins until butter melts. Keep warm in foil until serving.

Fill the reservoir with water up to the max fill line. Tip the mussels into the steam tray, then cover with the lid. Insert the tray into the bottom of the oven and use the Steam Cook function to cook for 10 mins, until the mussels have opened.

Heat 1 tbsp oil and 1 tbsp butter in a pan, medium heat. Fry shallots and celery, 10 mins until tender, not golden. Add champagne and sugar. Stir well. Season with pepper. Stir until it stops foaming and reduces 50%. Stir in cream. Bubble 10 mins until thick. Remove from heat.

Divide root veg into 4 shallow bowls, then spoon mussels over. Strain the steaming mussel liquid into the champagne sauce. Briefly warm over medium heat, then pour over the bowls of veg and mussels.

Remove the garlic baguette from the foil wrap and serve on the side or together with the steamed mussels. The garlic baguette is great for dunking and soaking up the creamy champagne sauce.


Nutrition Information of Steamed Champagne Mussels

















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