Recipe with: ERU Cheese Spread Bleu

Moules au Bleu

These irresistible briny mussels are cooked in a savoury sauce of melted Roquefort. The cheese sauce provides a refined, subtle flavour. These mussels with a French twist can be served with fries or a baguette.

Ingredients:

  • 1 kilo mussels in their shells
  • ½ fennel
  • ½ leek
  • 1 garlic clove
  • 20 grams flat-leaf parsley
  • 100 ml white wine
  • 60 grams ERU Cheese Spread Bleu

These irresistible briny mussels are cooked in a savoury sauce of melted Roquefort. The cheese sauce provides a refined, subtle flavour. These mussels with a French twist can be served with fries or a baguette.

Preparation

  • Wash the mussels under cold water and remove any damaged ones.
  • Thinly slice the fennel and leek and rinse.
  • Peel and crush the garlic.
  • Finely chop the parsley.

Method

  • Put the mussels in a pan with the wine.
  • Add the finely sliced vegetables, garlic and parsley and place the lid on the pan.
  • Cook the mussels for around 6 minutes and shake.
  • Drain the mussels but keep the cooking liquid!
  • Remove any closed mussels.
  • Heat all the cooking liquid in a pan and mix with ERU Cheese Spread Bleu to make a light sauce.
  • Pour the sauce over the mussels and stir well so that all the mussels are coated with the cheese sauce.
  • Scatter the parsley over the top and serve immediately.

Instruction video

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