Mussels with blue cheese
PREP TIME: 5 MINUTES
TOTAL: 12 MINUTES
15 ml olive oil
2 French shallots, slivered
2 to 3 cloves of garlic, chopped
8 to 10 capers, chopped
5 springs of parsley, chopped
250 ml white wine
500-600 ml cream
40 g blue cheese
1 kg mussels (washed and cleaned)
8 cherry tomatoes cut in two
Wash and clean the mussels thoroughly; drain and set aside in the refrigerator.
Heat the olive oil in a pot, add the French shallots, garlic and capers and cook until the garlic begins to colour.
Deglaze with white wine, bring the liquid to a boil and then add the cream and the blue cheese.
Add the mussels to the pot. Cover and allow cooking for 2-3 minutes.
Once the mussels are open, add the parsley and tomatoes. Let the broth reduce for 1 minute.
Serve in a deep dish or large bowl.
This recipe was made with OR30SDPWIX1 the Fisher&Paykel induction range, click here for more details