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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Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.