Mussels with Roquefort, white wine and shallots
20 mins
Easy
180 calories
Mussels with Roquefort, white wine and shallots are the kind of dish you prepare when you want to really treat yourself. The cheese melts in the cooking juices and coats each mussel in a creamy sauce, the shallots add their sweetness, and the white wine spices everything up. It’s simple to make, it smells good in the kitchen, and it always impresses at the table. A real seasonal recipe to enjoy without making life complicated.
Ingredients
2
people
-
Mold
1 kg
-
Roquefort
80g
-
Shallot
2
-
Dry white wine
30 cl
-
Butter
30g
-
Parsley
1 bunch
-
sour cream
30 cl
-
Pepper
Preparation
Total time
32 mins
Preparation
20 mins
Cooking
12 mins
-
1
Preparation: clean the mussels, scrape them with a knife under running water. (Do not soak in water) Warning: throw away mussels that do not close (already dead or not fresh enough). Peel and slice the shallots. Wash and chop the parsley. Crumble the Roquefort and mix with the cream.
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2
Over medium heat, brown the shallots in the butter in a pot, then add the wine and the mussels. Cover, cook for 10 min. Stir occasionally. Meanwhile, in a small saucepan, melt the Roquefort and cream mixture over low heat.
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To finish
Once the mussels are open, add the Roquefort and cream mixture and the parsley. Stir well and cook for 2 minutes.
