The dish of mussels in a sauce made from Roquefort sheep's cheese has a unique flavor that will satisfy every food lover. This recipe serves 2-3 people.
Ingredients
2 kg mussels
white part of leek
celery stalk
2 onions
1.5 tablespoons butter
1 cup white wine
fresh parsley
Sauce
200 ml heavy cream
150 g Roquefort cheese
salt and pepper
lemon juice
Preparation
In a pot, melt the butter and then sauté the finely chopped onion until golden.
Add the chopped celery and leek, and sauté for 2 minutes.
Pour in the white wine and cook until the liquid evaporates.
Meanwhile, clean the mussels, discarding any that are open or broken.
Add the cleaned mussels to the pot and cook until the shells open.
Sauce Preparation
In a separate pot, pour the cream and add the crumbled Roquefort cheese.
Heat until the cheese completely melts.
Season with salt, pepper, and lemon juice to taste.
Cook the sauce until it thickens.
Pour the sauce over the mussels and sprinkle with chopped fresh parsley.