Mussels in Roquefort Sauce
Treat your family to something out of the ordinary—cook up some seafood! Mussels in Roquefort sauce are a stunning combination of flavors, and the only way to understand just how good it is, is to taste it for yourself. The dish comes together with very little effort. The one thing that really matters is starting with mussels that are safe to eat, so sort through them before cooking: discard any shells that are already open and don't snap shut when you tap or squeeze them. The mussels steam open in dry white wine, and they need only a few minutes—cook them too long and the meat turns rubbery and tough and loses its sweet, briny flavor.
Mama•Tima
Recipe author
Mussels in Roquefort Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
9 g
Fats 45 %
9 g
Carbohydrates 10 %
2 g
110 kcal
GI:
100
/
0
/
0
- Sort and rinse the mussels, discarding any open shells. 2. Place the cleaned mussels in a saucepan and pour in the dry white wine (about 1/2 cup). 3. Set the pan over the heat, cover, and steam for about 5 minutes—by then the mussels should pop open. 4. As soon as all or most of them have opened, pull the pan off the heat. Don't keep cooking past that point, or the mussels turn tough and lose their flavor. 5. Melt the butter in a skillet over medium heat. Peel the shallots and cut them into a small dice, then add them to the melted butter. Sweat over low heat until soft and fragrant, about 5 minutes. 6. Crumble the Roquefort into pieces—easiest done by hand—then stir the cream cheese and crumbled Roquefort into the shallots. 7. Cook over low heat until the cheese is fully melted, then season the sauce with ground white pepper. 8. Wash the parsley and chop it as finely as you can. Pull most of the mussels from their shells, but leave a few in the shell to dress up the plate. 9. Stir a little of the mussel cooking liquid into the sauce (about 1/4 cup, or 60 ml, is plenty); add more if you'd like a thinner sauce—it's up to you. 10. Season the sauce with salt to taste, fold in the mussels, and sprinkle with the chopped parsley. Warm through over the heat for 2–3 minutes, then divide among plates and serve with a slice of crusty white bread. Enjoy!
Caloric content of the products possible in the composition of the dish
- Parsley greens - 45 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Shallots - 72 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Salt - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- White pepper - 0 kcal/100g
- Roquefort cheese - 352 kcal/100g
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