Mussels With Blue Cheese and Sun-Dried Tomatoes

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

80 fresh mussels, cleaned
15 ml (1 tbsp) butter
30 ml (2 tbsp) olive oil
1 French shallot, chopped
30 ml (2 tbsp) fresh parsley, chopped
1 garlic clove, finely chopped
Salt to taste
4 sun-dried tomatoes, cut in thin strips*
125 ml (1/2 cup) dry white wine
125 ml (1/2 cup) 35% cream
250 ml (1 cup) Blue cheese, diced
5 ml (1 tsp) pepper, freshly ground
30 ml (2 tbsp) fresh parsley, chopped

Directions

  1. In a large pot, melt butter in the oil. Gently heat the shallots, parsley and garlic for 5 minutes. Add salt to taste.
  2. Add the sun-dried tomatoes, wine and cream. Stir and increase heat to medium/high. Add the mussels. Cover and shake pot.
  3. Cook, shaking occasionally, for about 6-10 minutes, until all the mussels are open. Discard any mussels that do not open.
  4. Remove mussels from the pot and divide among 4 deep plates or large bowls (heated). Cover with a clean towel to keep warm.
  5. Blend the cheese into the sauce. Add pepper. Reduce another 5 minutes, stirring constantly with a wooden spoon.
  6. Pour sauce over the mussels and sprinkle with chopped parsley. Serve immediately.

Note: Use a large stock pot so mussels cook evenly.

Tip: To soften the sun-dried tomatoes, soak in boiling water for 15 minutes. Drain and slice. If using oil-packed tomatoes, drain and blot well before slicing.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2218

Mussels With Blue Cheese and Sun-Dried Tomatoes
Mussels With Blue Cheese and Sun-Dried Tomatoes