Mussels on French Recipe
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 it will not be difficult for you to prepare a dish … (not counting, of course, the process of cleaning the mussels themselves). And I strongly advise you to try this dish! The amount of all ingredients in the recipe is indicated for 1 kg of mussels, therefore, in case of an increase in their number, increase the other components of the dish!
Servings Prep Time
2 5minutes
Cook Time
30minutes
Servings Prep Time
2 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. First of all, you need to cook mussels… To do this, wash them properly; scrape off the lime plaque or algae stuck to them from the shells. Remove the “beard”.
  2. As a result, we get such beautiful peeled shells with clams.
  3. 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 holding mussels in water together with a handful of plain or corn flour. Then the clams will throw out the sand and absorb the flour, which will help them swell and increase in size.
  4. Put the mussels in a large frying pan and add dry white wine, put on fire, cover and let the shells open!
  5. To be sure, shake the pan slightly a couple of times (carefully) so that the mussels mix together.
  6. Meanwhile, finely chop the onion and put it to fry in a frying pan with olive oil (1 tablespoon); do not bring it to softness. Cut the Roquefort cheese (or Gorgonzola, or any other blue cheese) into pieces and add to the onion.
  7. Add 3 tablespoons of liquid from the pan with mussels. Stir everything until the cheese melts and turns into sauce. Pour in the cream (in the original – cream fresh. Stir again. The amount of cream in the sauce can be adjusted to your liking.
  8. The mussels are ready! It is important to check them again, but this time for the presence of closed shells… Which must be thrown out without fail!
  9. Drain the excess liquid from the pan with mussels (leave a little …), put them in a deep dish and pour the sauce over the mussels! Mix well.
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