Roquefort mussels

Name: Roquefort mussels | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 2 x 900g packs mussels (raw and unprepared); 25g butter; 4 shallots, chopped; 1 clove garlic, finely chopped; 150ml dry white wine; 4 tbsp double cream; 100g crumbled roquefort; 1 tbsp chopped parsley; Crusty bread, to serve

This recipe is an even richer spin on moules mariniere, adding creamy and salty roquefort cheese for a more decadent finish.

By Asda Good Living,21st September 2015

Cook: 1 Hour

Serves: 4

Price: £2.05 per serving

Nutritional Information

Each 238g serving contains

Energy
1516kj
362kcal

18%

Fat
23.8g

High
34%

Saturates
14g

Med
70%

Sugars
1.4g

Low
2%

Salt
2.38g

High
40%

of your reference intake.
Typical energy values per 100g:
637kj/152kcal

Ingredients

2 x 900g packs mussels (raw and unprepared)

25g butter

4 shallots, chopped

1 clove garlic, finely chopped

150ml dry white wine

4 tbsp double cream

100g crumbled roquefort

1 tbsp chopped parsley

Crusty bread, to serve

Method

Wash the mussels in cold running water, discarding any that are open or have broken or cracked shells.

Pull and scrape off the beards – the stringy fibres that stick out of the shells.

Use a small, sharp knife to carefully remove any barnacles stuck to the mussels. Rinse again to ensure you’ve got rid of any other bits of broken shell.

Melt the butter in your largest pan, then cook the shallots over a low heat for 5 minutes, until soft. Add the garlic and cook for another minute. Add the wine plus 150ml water, then season. Heat until simmering. Cover and simmer for 10 minutes.

Add the mussels. Cover the pan and cook over a medium heat for 5 minutes, or until the shells have opened. The mussels cook in the steam, so shake the pan repeatedly to make sure they cook evenly. Check the mussels and discard any that haven’t opened.

Add the cream and cheese and heat through. Divide the mussels between 4 bowls and pour over the sauce, then sprinkle with parsley. Serve warm with crusty bread.

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