Mussels with Roquefort

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 366 Kcal, 16g Protein, 10g Carbohydrates, 27g Fat


  • 2 kg mussels
  • 1 tbsp. olive oil
  • 3 onion, finely chopped
  • 3 dl white wine
  • 2 clove of garlic, cut into thin slices
  • 0.5 tsp. salt
  • 2 dl water
  • 2 dl cream
  • a little pepper
  • 50 g Roquefort, cut into small cubes
  • 1 bunch flat-leaf parsley, coarsely chopped

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  • Brush the mussels well until cold running water, remove the beards if necessary, discard any mussels that are damaged or already open as they are inedible. Preheat the oven to 60°C, warm soup plates. Heat the oil in a large pan. Sauté the onions and garlic. Pour in the wine and water, season the stock, bring to the boil, add the mussels, cover and simmer for approx. 5 mins. until they open. Discard any mussels that have not opened,

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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