Mussels with Roquefort Cheese
5.0 · 1 rating(1)
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Mussels in a creamy sauce with Roquefort cheese, white wine, and aromatic vegetables.
Total0:3535 min
Prep0:1515 min
Wait0:2020 min
Servings33
Per serving535 kcal535 kcal
Ingredients
Preparation
Mussels2 kg
Leek1 pc
Celery stalk1 stalk
Onion2 pcs
Butter1.5 tbsp
White wine1 cup
Parsleya handful
Sauce
Heavy cream200 ml
Roquefort150 g
Salt and pepper
Lemon juiceto taste
Ingredients
Preparation
Mussels2 kg
Leek1 pc
Celery stalk1 stalk
Onion2 pcs
Butter1.5 tbsp
White wine1 cup
Parsleya handful
Sauce
Heavy cream200 ml
Roquefort150 g
Salt and pepper
Lemon juiceto taste
1
Melt the butter in a pot, then sauté the finely chopped onion until softened and translucent.2
Slice the celery stalk and the white part of the leek.3
Add them and fry for 2 minutes.4
Pour in the white wine and cook until some of the liquid has evaporated.5
Meanwhile, clean the mussels, discarding any that are open or broken.6
Add the cleaned mussels to the pot and cook until the shells open.Sauce
7
In a separate saucepan, heat the heavy cream and add the crumbled Roquefort cheese.8
Stir until the cheese has completely melted.9
Season with pepper, lemon juice, and salt if needed.10
Cook the sauce until it thickens slightly.11
Pour the prepared sauce over the mussels and sprinkle with chopped parsley.Serving
Serve warm with garlic bread.
