Mussels with Blue Cheese and Sun-dried Tomatoes
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) olive oil*
- 1 Tbsp. (15 mL) butter*
- 1 shallot, chopped
- 2 Tbsp. (30 mL) minced fresh parsley
- 1 garlic clove, minced
- Salt to taste
- 5 sun-dried tomatoes, cut into thin strips
- ½ cup (125 mL) dry white wine
- ½ cup (125 mL) 35% m.f. whipping cream*
- 80 mussels, bearded and scrubbed
- 7 oz. (200 g) Bleubry cheese, diced
- 1 tsp. (5 mL) freshly ground pepper
- 2 Tbsp. (30 mL) chopped fresh parsley
Preparation
In a large pot, melt butter in oil.
Over medium heat, sweat shallot, parsley and garlic 5 minutes. Salt.
Stir in tomatoes, wine and cream. Increase heat to medium-high.
Add mussels, cover and shake pot. Cook for 6 to 10 minutes or until mussels open, shaking the pot occasionally.
Discard any unopened mussels.
Spoon mussels into 4 warmed soup plates.
Stir cheese into sauce. Pepper and reduce for 5 minutes, stirring constantly with a wooden spoon.
Spoon sauce over mussels and sprinkle with chopped parsley. Serve hot.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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