Mussels in Dorblu Sauce

Cooking method

1. Step 1:

   

   How do you make mussels in Dorblu sauce? Very quickly, and so simply that even a beginner can manage it. First, gather the ingredients from the list.

2. Step 2:

   

   If your mussels are fresh, just rinse them thoroughly. Frozen mussels don't need to be thawed. If any mussel is open, it's gone bad and should be thrown out. I scalded the mussels with boiling water first to spot the bad ones right away. In boiling water, mussels open up immediately — and here it's the reverse: any mussel that didn't open when scalded should be thrown out.

3. Step 3:

   

   Crumble the blue cheese with your hands. There are different kinds of blue cheese — Dorblu, Gorgonzola, and others. Use whichever you like best. With Gorgonzola the sauce comes out sharper.

4. Step 4:

   

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

5. Step 5:

   

   Wash the herbs, pat them dry, and chop them finely. Besides parsley and dill, you can add cilantro — it gives the finished dish a spicy aroma and flavor.

6. Step 6:

   

   Heat the olive oil in a pot over medium heat. Add the crushed garlic cloves and warm for 2 minutes. You can take the garlic out of the pot after that — I left it in.

7. Step 7:

   

   Add the mussels. Pour in the wine. Cover the pot and cook over high heat for 2 minutes. The mussels should open. Throw out any that don't — they've gone bad. Mussels and wine are a classic pairing. But if you'd rather not have alcohol in the sauce, replace the wine with a double portion of vegetable or fish broth and cook the mussels in that.

8. Step 8:

   

   Pour in the vegetable or fish broth and the cream. You can use cream of any fat content, but 20–23% cream is the best choice — it's just right for sauces.

9. Step 9:

   

   Add the crumbled blue cheese. Season with salt and pepper. Mix everything well. Simmer all together for 2 minutes.

10. Step 10:

    

    Take the pot off the heat. Sprinkle the mussels with the chopped herbs and stir gently, taking care not to detach the mussel meat from the shells. Serve right away with white wine. Enjoy!