Mussles with blue cheese sauce
Mussles with blue cheese sauce

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mussles with blue cheese sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

After it appeared on a popular show Brits have been signing up to use it. Free UK Delivery on Eligible Orders Cook over low heat, stirring now and then, until the cheese has melted. Season with freshly ground white pepper. Take most of the mussels out of their shells and add them to the sauce.

Mussles with blue cheese sauce is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mussles with blue cheese sauce is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook mussles with blue cheese sauce using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mussles with blue cheese sauce:
  1. Get 1 kg mussels
  2. Prepare 1 onion
  3. Prepare 1 garlic clove
  4. Take 1 box blue cheese (french preferred for stronger taste)
  5. Make ready Olive oil
  6. Get Lemon juice (about 1 lemon)
  7. Prepare 1 glass white wine

Clean and de-beard your mussels if necessary Heat the oil and butter in a saute pan (with preferably heavy bottom) over high heat. Add the shallots and pepper flakes. Remove mussels with slotted spoon into bowl and set aside. Add blue cheese to pan and stir until melted.

Instructions to make Mussles with blue cheese sauce:
  1. Warm some olive oil in a pan. Add the garlic and the onion
  2. Add the cleaned mussels. Add white wine and lemon juice.
  3. When half of the mussels are open, add the blue cheese and let it form a broth.
  4. Once the cheese is melted, the dish is ready. Serve it with bread or french fries

Remove mussels with slotted spoon into bowl and set aside. Add blue cheese to pan and stir until melted. Add the white wine and lemon juice and toss together. When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach.

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