Mussels with Roquefort

Mussels with Roquefort

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

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

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

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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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