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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.
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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
6 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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    LACTANTIA CREAM OR LIBERTÉ YOGOURT

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    SELECTED SIZES, SELECTED VARIETIES


  • 80
    mussels, bearded and scrubbed
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    2 lb, 907 g


  • 7 oz
    (200 g)
    bleubry cheese, diced
  • 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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