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.

Ingredients

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-BY-STEP COOKING RECIPE

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.

Servings

Catalog