Moules Au Roquefort Recipes
MOULES AU ROQUEFORT
Categories Shellfish Casserole/Gratin Summer Dinner Sauté Quick & Easy
Number Of Ingredients 13
Steps:
- 1. In a pot on medium heat, heat the butter, shallot, diced garlic, celery and rosemary. After three minutes add the thyme sprig and sauté until softening.
- 2. Increase the heat and add the mussels and wine. When the wine starts to boil, cover the mussels and turn the heat down. Cook for five minutes.
- 3. With a slotted spoon, remove the mussels to a large bowl. Increase the heat and add the cream, peppers and roquefort. Stir and allow to thicken.
- 4. Pour sauce over mussels. Serve over linguine or with toasted bread.
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- In a pot on medium high heat add the butter, shallot, smashed garlic, celery leaves, and plucked rosemary. Saute everything for a few minutes. Toss in the thyme sprig, rosemary sprig, and celery stalk all tied together with butchers twine. Let saute for another minute stirring constantly.
- Put on high heat and toss in all the mussels and the white wine. Give everything a good mix, and when the wine starts to boil (after about 1 minute) put on the lid and turn the heat down low. Do not open for 5 minutes.
- After 5 minutes take off the lid and use a slotted spoon/ladle/spider to remove all the mussels into another bowl. Turn the heat of the pot back up, add the heavy cream, and the roquefort blue cheese. You can also add black pepper here if you wish. Stir until everything is reduced just slightly. While you are doing this you can pan sear some thick sliced bread in olive oil.
- Pour the sauce over the mussels in either the main bowl or on peoples individual bowls. Serve with the bread and of course a glass of wine.
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