Mussels with Roquefort

Mussels with Roquefort

Total: 30 Min. | Active: 30 Min.
Low Carb
Nutritional value / people: 366 kcal
, Fat: 27 g
, Carbohydrate: 10 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2kg mussels (moules)
1tbsp olive oil
3 onions, finely chopped
2 garlic cloves, thinly sliced
3dl white wine
2dl water
½tsp salt
a little pepper
2dl cream
50g blue cheese (e.g. Roquefort), cut into cubes
1bunch flat-leaf parsley, roughly chopped
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How it's done

Brush the mussels well under cold running water, remove the beards if necessary, discard any mussels that are damaged or already open as they are inedible. Preheat the oven to 60°C, warm soup plates. Heat the oil in a large pan. Sauté the onions and garlic. Pour in the wine and water, season the stock, bring to the boil, add the mussels, cover and simmer for approx. 5 mins. until they open. Discard any mussels that have not opened, as these are inedible. Remove the mussels with a slotted spoon and divide into the warmed soup plates. Add the cream, Roquefort and parsley to the stock, stir well. Pour the sauce over the mussels, serve immediately.

Good to know
Serve with: Baguette.

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