2020-08-13 / test@t

Mussels in creamy cheese sauce

Belgian classics, mussels in blue cheese sauce will be a worthy accompaniment to any labic or quadrupel. If you do not keep Belgian beer at home, then they will go with a bang with the usual draft.

Mussels in creamy cheese sauce
  • mussels 50/70 - 1 kg
  • cream 22% - 100 ml
  • sauce blue cheese - 200 g
  • garlic oil - 50 g
  • parsley - a small bunch
  • French baguette - 1 piece
  • lemon - 4 slices
  • salt pepper
  • blue cheese - 100 g
  • sour cream 21% - 200 g
  • garlic - 3 cloves
  • ½ lemon juice
  • garlic - 2 cloves
  • vegetable oil - 50 ml


Step 1
Prepare the blue cheese sauce. Finely chop the garlic or pass through a press. Mash the cheese well. Add garlic, sour cream, salt, pepper and lemon juice to the cheese. Mix well.
Step 2
Prepare garlic oil. Finely chop the garlic and add to the vegetable oil, mix.
Step 3
Mussels, if frozen, defrost under warm water), remove the fragments, rinse well.
Step 4
Place the mussels in a hot skillet. Add cream, blue cheese sauce, salt, pepper, garlic oil, chopped parsley. Mix everything and boil the sauce by half the volume until thickened.
Step 5
Slice the baguette diagonally into toast. Drizzle with garlic oil, sprinkle with salt and grill.
Step 6
Place the mussels in the sauce in a deep dish. Garnish with parsley (3g) and grilled lemon wedge. Serve with crispy toast.
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