Mussels With Blue Cheese Recipes
MUSSELS WITH BLUE CHEESE
Steps:
- Clean and de-beard your mussels if necessary Heat the oil and butter in a saute pan (with preferably heavy bottom) over high heat. Add the shallots and pepper flakes. Cook around 5 minutes until they appear soft but not translucent. Add the diced tomato and cook for another couple of minutes. Add the mussels. Toss Add wine and lemon juice. When mussels start to open, add the blue cheese and melt into the sauce. When all your mussels are open transfer to a bowl with tongs then add the juices over it. Serve with diced parsley sprinkled on top. (don't forget to add a large enough empty bowl on the table fo
BLUE CHEESE MUSSELS
Make and share this Blue Cheese Mussels recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a covered pot.
- Cook until all mussels open, then enjoy!
MUSSELS WITH BLUE CHEESE
Steps:
- In a medium saucepan, heat butter until melted over medium-high heat. Add bacon and cook for 2 minutes. Stir in shallots and cook for 1 minute. Add mussels and cider and bring to a boil. Cook, covered, for 2 minutes. Stir in cheese, reduce heat to medium and cook until mussels are open, about 2 minutes more. Stir in parsley. Serve immediately.
AMAZING MUSSELS
Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.
Provided by Gisela
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
- Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 27.2 g, Cholesterol 79.6 mg, Fat 13.8 g, Fiber 2.6 g, Protein 24 g, SaturatedFat 7.7 g, Sodium 1108.9 mg, Sugar 9.2 g
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- Rinse and check all the mussels. If they are cracked, throw them out! If they are slightly opened, squeeze them. If they don't close back up within a few seconds, throw them out! One bad mussel can spoil the whole pot.
- Heat the oil in a saute pan over medium-high heat. Cook the bacon until the fat is rendered and it is slightly browned. Remove the bacon and set aside.
- Add the shallots and saute 1-2 minutes. Then add the mussels and toss together. Add the white wine and lemon juice and toss together.
- When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach.
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