By him: mussels with blue cheese & white wine

Recipe from Citrus and Candy
Ingredients
1/2 Tbsp / 7.5ml olive oil
7.5g unsalted butter
1/2 small leek, halved lengthways and sliced thinly
1 cloves garlic, finely chopped
90ml dry white wine
60g creamy blue cheese, rind removed (Australian Shadows of Blue from Gippsland)
90ml cream
750g mussels, washed, scrubbed, beards removed and left to strain in a colander
Handful of chives or parsley, chopped
 
Instructions
  1. Heat up the oil and butter in a wok or large pan over medium heat. Sauté leek and garlic for about 5 minutes or until vegetables have softened.
  2. Deglaze with the wine, cook for a minute then add the blue cheese and stir until completely melted. Stir through the cream, bring to a boil then toss the mussels through. Stick on the lid and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened up.
  3. Remove mussels with a slotted spoon into serving bowls (discard any unopened mussels). Cook sauce until reduced by a third and check for seasonings (though it should be salty enough from the cheese and brine). Spoon sauce over mussels, garnish with herbs and serve hot with crusty bread.

Serves 2.

 

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