Mussels with Blue Cheese and Sun-dried Tomatoes

Mussels with Blue Cheese and Sun-dried Tomatoes
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 1

    shallot, chopped

  • 2 Tbsp.
    (30 mL)

    minced fresh parsley

  • 1

    garlic clove

  • salt

  • 5

    sun-dried tomatoes, cut into thin strips

  • 1/2 cup
    (125 mL)

    white wine

  • 1/2 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)

    fresh parsley


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.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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