In a large saucepan, melt the butter and brown the shallots over a medium heat for 3 to 4 minutes.
Add 2 tbsp (30 mL) parsley, thyme, bay leaf, and the beer. Season with salt and pepper to taste. Increase the heat to high and bring to a boil.
Add the mussels, cover and cook until the mussels open. Shake the pan from time to time.
Remove pan from heat. Divide the mussels between deep serving plates.
Whisk the Bleubry cheese into the cooking liquid, and let it melt. Pour over mussels and sprinkle with remaining parsley.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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