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Mussels with Blue Cheese https://www.metro.ca/userfiles/image/recipes/moules-bleubry-4184.jpg PT15M PT15M PT30M
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.
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2 Tbsp. (30 mL) butter 3 shallots, chopped 4 Tbsp. (60 mL) fresh parsley, chopped 1 sprig of thyme 1 small bay leaf 1 cup (250 mL) pale ale Salt and freshly ground pepper to taste 2 kg fresh mussels, cleaned 1/3 lb (150 g) canadian Bleubry cheese
Mussels with Blue Cheese

Mussels with Blue Cheese

Rate this recipe
6 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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    GAY LEA SPREADABLES BUTTER

    GAY LEA SPREADABLES BUTTER

    $3.99 ea.

    227 g SELECTED VARIETIES


  • 3
    shallots, chopped
  • 4 Tbsp.
    (60 mL)
    fresh parsley, chopped
  • 1
    sprig of thyme
  • 1
    small bay leaf
  • 1 cup
    (250 mL)
    pale ale
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    BUD LIGHT ORANGE

    BUD LIGHT ORANGE

    $14.50 ea.

    6 X 341 ml


    MUSKOKA CRAFT LAGER

    MUSKOKA CRAFT LAGER

    $9.95 ea.

    4 X 355 ml


    BELGIAN MOON

    BELGIAN MOON

    $2.90 ea.

    473 ml



  • Salt and freshly ground pepper to taste
  • 2 kg
    fresh mussels, cleaned
  • 1/3 lb
    (150 g)
    canadian Bleubry cheese
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    Flyer Deals  (3)
    SELECTION CREAM CHEESE

    SELECTION CREAM CHEESE

    $3.49 ea.

    227 - 250 g, SELECTED VARIETIES


    BALDERSON CHEDDAR CHEESE

    BALDERSON CHEDDAR CHEESE

    $6.99 ea.

    280 g SELECTED VARIETIES


    JENSEN CURDS

    JENSEN CURDS

    $2.19 /100g

    9.93/lb SELECTED VARIETIES


Imprimer ma sélection

Preparation

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.

Source : Dairy Farmers of Canada

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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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