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Mussels in dor bleu sauce

Cooking recipes / Top Picks / Fast, simple, delicious

3 servings
20 min

Mussels - 500 gr, Cream - 150 ml, Vegetable broth - 100 ml, White wine - 100 ml, Cheese with mold - 80 gr, Garlic - 3 teeth, Dill - 10 gr, Parsley - 10 gr, Olive oil - 2 tbsp, Ground black pepper - to taste, Salt - to taste

How do you make mussels in dor bleu sauce? Very quickly and so simple that even a novice cook can cope. First, prepare the necessary ingredients according to the list.

If your mussels are fresh, just wash them thoroughly. Frozen mussels may not defrost. If an open mussel is caught among the mussels, then it is spoiled. It needs to be thrown away. I previously scalded the mussels with boiling water to immediately determine which ones were spoiled. In boiling water, mussels are immediately opened. And here everything is the opposite - mussels, which did not open when scalding, need to be thrown away.

Crush cheese with blue mold with your hands. There are different types of cheese with mold - dor bleu, gorgonzola, etc. Take which one you like best. With gorgonzola, the sauce will taste sharper.

Peel the garlic cloves and crush with the flat side of the knife.

Wash the greens, dry and chop finely. In addition to parsley and dill, you can add cilantro - it will give a spicy aroma and taste to the finished dish.

In a saucepan over medium heat, heat the olive oil. Add the crushed garlic cloves and warm for 2 minutes. Then you can remove the garlic from the pan. I left it.

Lay out the mussels. Pour in the wine. Cover the pan and cook over high heat for 2 minutes. Mussels must open. Undiscovered mussels should also be discarded - they are spoiled. Mussels and wine are classics of the genre. But if you do not want alcohol in the sauce, then instead of wine you can pour in a double portion of vegetable or fish broth and boil mussels in them.

Pour in vegetable or fish stock and cream. Cream can take any fat content, but the most optimal option is cream with a fat content of 20-23%, they are just suitable for sauces.

Pour in the crumbled cheese with the mould. Salt it up. Mix everything thoroughly. Simmer everything together for 2 minutes.

Remove the pot from the heat. Sprinkle the mussels with shredded greens and mix gently, trying to keep the mussel body from coming off the flaps. Serve immediately with the white wine. Enjoy your meal!