Roquefort mussels Ingredients: 50 cl of - thick crème fraîche, parsley, pepper, salt - 1.5 kg of - mussels - 3 - shallots - 25 cl of - dry white wine - 125 g of - semi-salted Roquefort butter.
Utensils： 1 saucepan pots and pans- 1 wooden spoon 1 casserole dish- 1 kitchen scales-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Clean the mussels (certainly the longest operation in the recipe). Melt a good knob of butter in a saucepan and sweat the finely chopped shallots.
Phase 2
Add the cream and the well-crushed Roquefort cheese. Stir until you geta very smooth dough.
Phase 3
Add parsley and season, keep over medium heat.
Phase 4
Meanwhile, heat the white wine in a casserole dish and add the mussels. Let the mussels open, covered, for about 5 minutes.
Phase 5
When they are open, 2 possibilities: either you drain the mussels and water them with the sauce, which is smoother, or you keep the cooking juices and add the sauce, it is also very good but the sauce is more liquid. Let simmer for 5 minutes.
Phase 6
Enjoy without delay.
Utensils： 1 saucepan pots and pans- 1 wooden spoon 1 casserole dish- 1 kitchen scales-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Clean the mussels (certainly the longest operation in the recipe). Melt a good knob of butter in a saucepan and sweat the finely chopped shallots.
Phase 2
Add the cream and the well-crushed Roquefort cheese. Stir until you geta very smooth dough.
Phase 3
Add parsley and season, keep over medium heat.
Phase 4
Meanwhile, heat the white wine in a casserole dish and add the mussels. Let the mussels open, covered, for about 5 minutes.
Phase 5
When they are open, 2 possibilities: either you drain the mussels and water them with the sauce, which is smoother, or you keep the cooking juices and add the sauce, it is also very good but the sauce is more liquid. Let simmer for 5 minutes.
Phase 6
Enjoy without delay.