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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
5 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
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 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
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    BABYBEL OR THE LAUGHING COW CHEESE

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    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    450 ‑ 500 g, 4 X 100 ‑ 113 G SELECTED VARIETIES


    DAIYA CHEESE STYLE SLICES

    DAIYA CHEESE STYLE SLICES

    $4.99 ea.

    Selected varieties 220 g


    5 BONUS Rewards Miles when you buy 2
    CRACKER BARREL SLICED CHEESE 200 ‑ 240 G OR CRACKER BARREL CHEESE SNACKS 168 ‑ 180 G

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    5 AIR MILES® Bonus Miles when buying 2


    BLACK DIAMOND SHREDDED CHEESE

    BLACK DIAMOND SHREDDED CHEESE

    $6.99 ea.

    320 ‑ 340 g selected varieties


  • 1 tsp.
    (5 mL)
    freshly ground pepper
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  • 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

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