If you are a lover of seafood, and mussels in particular... or if you are lucky enough to live near the sea, (or you just sell fresh mussels), then prepare a dish You will not be difficult... (not counting, of course, the process of cleaning the mussels themselves). And I really advise you to try this dish! The quantity of all ingredients in the recipe is given on 1 kg of mussels, therefore, in case of increase of their quantity, to increase also other components of a dish!
First of all it is necessary to prepare mussels... To do this, how to wash them; scrape off the shells stuck to them limescale or algae. Remove the "beard".
As a result, we get here such a beautiful peeled shells with clams.
At the same time, damaged, cracked shells must be thrown away!!! Then soak the mussels in water for at least 1 hour. French chefs advise to hold mussels in water together with a handful of ordinary or corn flour. Then the mollusks will throw out the sand and absorb the flour, which will help them to swell and increase in size.
Put the mussels in a large pan and add the dry white wine, put on the fire, cover and let the sinks open!
To be sure, a couple of times to shake slightly the pan (carefully) to mussels mixed together.
Meanwhile, chop the onions smaller and put to fry in a pan with olive oil (1 tablespoon); do not bring to softness. Cheese Roquefort (or Gorgonzola, or any other blue cheese) cut into pieces and add to the onion.
Add 3 tablespoons of liquid from the pan with mussels. Stir everything until the cheese melts and turns into sauce. Pour the cream (in the original-cream fresh (crème fraiche). Again, stir. The amount of cream of the sauce can be adjusted to your taste.
The mussels are ready! It is important to check them again, but this time for the presence of closed shells... Which must be thrown away without fail!
Out of the frying pan with the mussels to drain excess liquid (leave a little bit...), put them in a deep dish and pour the mussels with the sauce! Mix well.