|Recipe from: chichoskitchen|
Image credit: Cherine
Mussels With Roquefort Sauce
“Many people are afraid to attempt to cook mussels, they think it's difficult to cook, but it's
not the case. In fact, the hardest part is the washing. Place them in cold water (they should
close, if they don't you should throw them away). Scrub any dirt off the surface of the
mussels and remove the beard. Then it will take minutes to cook!” Cherine
Ingredients (serves 4):
1.5 kilos mussels
2 onions, finely sliced
1 cup dry white wine
2 cups crème fraîche
4 ½ oz (125 g) Roquefort, chunked
2 tbsp salted butter
2 tbsp chopped parsley
salt and pepper
Wash mussels in cold water, pulling away beards and scraping off barnacles if there are
Rinse again and swish around in lots of cold water.
Discard any mussels that remain open.
Sauté the onion in 1 tbsp of melted butter in a large pot.
Add the cream and the Roquefort, then mix.
Add the parsley and season with salt and pepper.
Leave it simmering on medium heat.
Meanwhile, bring the white wine to a boil in a large pot add the mussels and cover.
Wait until all mussels are open, around 5 mn.
Here you have 2 choices, either you scoop the mussels with a slotted spoon and pour over
the cream sauce; or you filter the cooking liquid and add it to the cream sauce.
Stir over medium heat around 5 min.
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