Wow, this is elegantly fabulous, and not hard to do, if you have a spiralizer to make the celeriac (celery root) noodles. (Spiralizers are not expensive and totally worth owning; they can revolutionize your cooking and get more veggies in you! I use this one here.)
I buy frozen mussels already out of their shells as shown below. They pack a protein punch and are not that expensive, which is why I created this dish to highlight them. Before, I had only bought them to put in chowder.
If you want to make cashew cream, soak a cup raw cashews in a 1/2 cup of water for half an hour, then whirl it in a high speed blender until smooth. This will make more than you need for this recipe, but making less is untenable due to the height of the blades. Use the extra in other recipes where cream is called for, and it can be frozen as well in ice cube trays or muffin tins.
Get all the veggies ready before you start cooking because this comes together fast.
Mussels and Fennel on Creamy Celeriac Noodles Recipe
1 package frozen mussels, thawed
1 celeriac, spiralized into linguini shaped noodles
1 large fennel bulb, shaved thin into ribbons
2 cloves of garlic, crushed and chopped
1 Tablespoon avocado oil
1 cup vegetable broth
handful of tarragon leaves, finely chopped
juice of 1/2 small lemon
1/2 cup cream (I use cashew cream)
Cut your celeriac noodles to reasonable lengths so they are not unwieldy to eat.
Heat 1 Tablespoon of avocado oil in a large saucepan with a lid. Add fennel and garlic and cook, stirring for 4 minutes. Add the broth, mussels, and celeriac noodles. Place on the lid, and let steam for 4 minutes, shaking the pan occasionally. Remove the lid and stir. Add the cashew cream, lemon juice, and tarragon leaves. Stir, until heated through, and serve immediately.