Thursday, January 13, 2011

Mussels with Roquefort sauce



Many people are afraid to attempt to cook mussels, they think it's difficult to cook, but it's not the case. In fact, the hardest part is the washing. Place them in cold water (they should close, if they don't you should throw them away). Scrub any dirt off the surface of the mussels and remove the beard. Then it will take minutes to cook! 

There are various ways to cook mussels to please the different palates. You can stew them, fry them, roast them, broil them, steam them and even pickle them. And some people eat them raw.

My husband loves them with a Roquefort sauce. The blue cheese melts and enriches the broth with a mild blue cheese flavor. Bon appétit!

Ingredients (serves 4)
1.5 kilos mussels
2 onions, finely sliced
1 cup dry white wine
2 cups crème fraîche
4 ½ oz (125 g) Roquefort, chunked
2 tbsp salted butter
2 tbsp chopped parsley
salt and pepper

Wash mussels in cold water, pulling away beards and scraping off barnacles if there are any. Rinse again and swish around in lots of cold water. Discard any mussels that remain open.

Sauté the onion in 1 tbsp of melted butter in a large pot. Add the cream and the Roquefort, then mix. Add the parsley and season with salt and pepper. Leave it simmering on medium heat.

Meanwhile, bring the white wine to a boil in a large pot add the mussels and cover. Wait until all mussels are open, around 5 mn.

Here you have 2 choices, either you scoop the mussels with a slotted spoon and pour over the cream sauce; or you filter the cooking liquid and add it to the cream sauce.

Stir over medium heat around 5 mn.



Moules au Roquefort

Ingrédients (4 personnes):

1.5 kg de moules
2 oignons, émincées
25 cl de vin blanc sec
50 cl de crème fraîche épaisse
125 g de roquefort
1 càs de beurre demi-sel
2 càs de persil haché
sel et poivre

Nettoyer les moules.

Faire fondre le beurre dans une casserole et y faire suer les échalotes. Ajouter la crème et le roquefort bien écrasé. Remuer jusqu'à obtenir une pâte bien lisse. Ajouter du persil et assaisonner, maintenir à feu moyen.

Pendant ce temps, faire chauffer le vin blanc dans une cocotte et incorporer les moules. Laisser les moules s'ouvrir à couvert pendant environ 5 minutes.

Quand elles sont ouvertes, 2 possibilités: soit vous égouttez les moules et vous les arrosez avec la sauce, ce qui est plus onctueux, soit vous conservez le jus de cuisson et vous ajouter la sauce, c'est également très bon mais la sauce est plus liquide.

Laisser mijoter 5 minutes. Déguster.

29 comments:

  1. Looks fantastic and delicious!

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  2. En voyant ton plat, je n'ai qu'une envie: oser! Bon week end

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  3. Looks like mussels are 'in the air'! Never heard of this variation before - very intriguing - and makes my Moules Marinieres look downright boring!

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  4. I have never tried mussels with roquefort; next to try!

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  5. Mussels are one of my fave seafood ingredients...I have to try them with roquefort!

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  6. What a delicious preparation for mussels. White wine and roquefort must add so much flavor.

    Have a great weekend!

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  7. We love mussels here in New England! Great recipe! Thanks for stopping by my blog. Your photos are beautiful!

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  8. Fantastic, Cherine! I enjoy mussels very much and have never tried them with a roquefort sauce. Your photos are making my mouth water.

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  9. je fais rarement des moules à la maison, mon fils n'aimant pas. et si je faisais une exception ? elles sont trop tentantes !!

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  10. The Roquefort win my heart !

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  11. This is an amazing blog. I absolutely love the food you have on here, they look incredible!

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  12. I've never seen mussels with a sauce like this! How incredibly delicious!

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  13. What a fantastic combination! Beautiful.

    Cheers,

    Aldy.

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  14. Oh Cherine! Mussels are one of my favorites! Lovely photos!

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  15. Cherine, your photos took my breath away. The combination you paired is unexpected but sounds wonderful. We love mussels so this recipe will definitely be tried. I hope you are having a great day. Blessings...Mary

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  16. I know of a lot of people afraid to mix cheese and seafood together, but I say the more the merrier! This looks fantastic!

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  17. I've never had mussels with blue cheese sauce, but I'd love to try it! Looks delicious.

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  18. The mussels sound amazing with Roquefort sauce, excellent flavors!

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  19. Blue cheese sauce with mussels...sounds to die for!

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  20. I love mussels, but never thought to have with roquefort. What a great idea and a must make!

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  21. I make mussels for my husband often but this sauce is the next thing I will be trying. What a brilliant and delicious addition.

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  22. Cherine, what a nice way to serve mussels...love it with the Roquefort...never had it with such a sauce. Great photos as well :-)

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  23. Mussels are one of my favorite seafoods. I have never tried them with a sauce such as this one. How different and unique! I would love to try them some day.

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  24. Lovely bowl of mussels! Beautiful clicks!

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  25. What gorgeous photos. I'm definitely due for some really good mussels. Haven't had them in ages. Love how you used Roquefort. Very original.

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  26. Beautiful dish, I don't cook mussels often enough!

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