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| 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
Directions:
Wash mussels
in cold water, pulling away beards and scraping off barnacles if there are
any.
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.
Licensed under a Creative
Commons Attribution-NonCommercial-NoDerivs 3.0 Unported
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