Moules Au Roquefort Recipes

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MOULES AU ROQUEFORT



Moules au Roquefort image

Categories     Shellfish     Casserole/Gratin     Summer     Dinner     Sauté     Quick & Easy

Number Of Ingredients 13

2 pounds Mussels (rinsed and scrubbed)
2 tablespoons Butter
2 Shallots (finely chopped)
5 cloves Garlic (finely diced)
2 cups Sauvignon Blanc
1/2 cup Parsley (roughly chopped)
1 stalk Celery (roughly chopped plus leaves)
2 sprigs Thyme sprigs
1 sprig Rosemary
1/3 cup Heavy cream
7 ounces Roquefort (two packages)
1 teaspoon Black Pepper
1/8 teaspoon Cayenne

Steps:

  • 1. In a pot on medium heat, heat the butter, shallot, diced garlic, celery and rosemary. After three minutes add the thyme sprig and sauté until softening.
  • 2. Increase the heat and add the mussels and wine. When the wine starts to boil, cover the mussels and turn the heat down. Cook for five minutes.
  • 3. With a slotted spoon, remove the mussels to a large bowl. Increase the heat and add the cream, peppers and roquefort. Stir and allow to thicken.
  • 4. Pour sauce over mussels. Serve over linguine or with toasted bread.

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Top Asked Questions

What is Moules AU Roquefort?
Moules au Roquefort is essentially the same thing, with the addition of some creamy blue cheese for a kick. In English it’s just Mussels in Roquefort Sauce, but I think the French name sounds better, don’t you?
What is mussels AU Roquefort sauce?
(Moules au Roquefort) Mussels with Roquefort Sauce is a meeting between land and sea. This dish is known all over France. Soft juicy moules, roquefort cheese, fresh cream and a good mill of pepper make a wonderful union of flavours which compliment each other beautifully. This recipe has been added, due to a request from 'Ask a Question'.
How do you make a Roquefort and cream sauce?
(DISCARD ANY MOULES THAT HAVE NOT OPENED DURING THE COOKING PROCESS) * Mix the cream with a piece of Roquefort (quantity to taste) until blended * add the moules, juice and pepper * stir over a medium heat and serve
How do you cook with Moules?
* fry the onions in a large pan * add the white wine or cider and bring to the boil * when it is hot, lay the moules in the pan and cover * wait until all moules are open * remove the moules, then filter and reserve the cooking juices. (DISCARD ANY MOULES THAT HAVE NOT OPENED DURING THE COOKING PROCESS)

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