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 Idée recettes de la Cave Beetschen poissons et crustacés moules au fromage bleu

Creamy blue cheese mussels 

By Séverine Beetschen

 

Ingredients for 4 people

 

3.5kg mussels

4 red onions, thinly sliced

2 shallots, thinly sliced

400ml white wine

400ml beef stock

300g creamy blue cheese

Parsley

Pepper

 

 

Method

 

Mix all ingredients and bring to boil. Once the cheese has melted, leave to simmer about 10 minutes. Place the mussels on the liquid and stew until all the mussels open - about 5 minutes.

Serve with roast potatoes.

 

Bon Appétit!