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!
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.
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