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Mussels with Blue Cheese and Sun-dried Tomatoes https://www.metro.ca/userfiles/image/recipes/Moules-fromage-bleu-tomates-sechees-4995.jpg PT15M PT10M PT25M
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.
4
2 Tbsp. (30 mL) olive oil 1 Tbsp. (15 mL) butter 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
Mussels with Blue Cheese and Sun-dried Tomatoes

Mussels with Blue Cheese and Sun-dried Tomatoes

Rate this recipe
4 Votes
  • Gluten-free
4
Mussels with Blue Cheese and Sun-dried Tomatoes
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
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    MASTRO EXTRA VIRGIN OLIVE OIL

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    $5.88 ea.

    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    shallot, chopped
  • 2 Tbsp.
    (30 mL)
    minced fresh parsley
  • 1
    garlic clove

  • salt
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    66 g - 1 kg SELECTED VARIETIES

  • 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
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    OKA CHEESE

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    $17.99 /lb

    DELI CUT, 3.97/100 g SELECTED VARIETIES

    CHEVALIER TRIPLE CRÈME BRIE CHEESE

    CHEVALIER TRIPLE CRÈME BRIE CHEESE

    $17.99 /lb

    DELI CUT, 3.97/100 g

    SAPUTO CHEESE PETALS, WOOLWICH CRUMBLED FETA, ALEX DE PORTNEUF BRISE DU MATIN BRIE, LE CALENDOS CAMEMBERT OR METEORITE BLUE CHEESE

    SAPUTO CHEESE PETALS, WOOLWICH CRUMBLED FETA, ALEX DE PORTNEUF BRISE DU MATIN BRIE, LE CALENDOS CAMEMBERT OR METEORITE BLUE CHEESE

    $5.00 ea.

    113 - 125 g

    SOMERDALE CHAMPAGNE CHEDDAR CHEESE, BRESSE BLEU OR LA SAUVAGINE CHEESE

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    DELI CUT, 4.41/100 g

    IRRESISTIBLES ARTISAN GOUDA CHEESE OR GOAT'S CHEESE

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    130 - 200 g, SELECTED VARIETIES

    ARTISAN GREC GRAVIERA

    ARTISAN GREC GRAVIERA

    $7.99 ea.

    200 g

    BLACK DIAMOND CHEESE STICKS OR CHEESTRINGS

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    252 - 336 g SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    freshly ground pepper
  • 2 Tbsp.
    (30 mL)
    fresh parsley
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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