Creamy Mussels with Sauce Roquefort

Name: Creamy Mussels with Sauce Roquefort
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine, such as Sauvignon Blanc; 79 milliliters heavy cream; 4 servings Kosher salt and freshly ground black pepper; 907 grams mussels, cleaned and debearded; 1 Tbsp olive oil; 118 milliliters 3/4 ounces Roquefort, roughly crumbled (about; 3 Tbsps medium shallots, finely diced (about; 8 stems thyme

Need If you have olive oil, mussels, roquefort, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat the olive oil in a large straight-sided sauté pan or saucepan over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Frying Pan

Add the shallots, and cook, stirring constantly until just soft, about two minutes.

Ingredients you will need

Shallot

Add the wine and the thyme, and increase the heat to high. When the wine boils, add the Roquefort and mussels. Season with salt and pepper. Cover the pot, and cook over medium-high heat, stirring occasionally, until all the mussels have opened, 4 to 5 minutes. Turn off the heat, stir in the cream, and serve with crusty bread.

Ingredients you will need

Salt And Pepper

Crusty Bread

Roquefort Cheese

Mussels

Cream

Thyme

Wine

Equipment you will use

Pot

Equipment

Sauce Pan

Frying Pan

Pot

Ingredients

Servings:

118milliliters

dry white wine, such as Sauvignon Blanc 79milliliters

heavy cream 4servings

Kosher salt and freshly ground black pepper 907grams

mussels, cleaned and debearded 1Tbsp

olive oil 118milliliters

3/4 ounces Roquefort, roughly crumbled (about 3Tbsps

medium shallots, finely diced (about 8

stems thyme

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.