Mussels in cheese sauce

Ingredients for 3 servings:

• 3 kg mussels
• 1 stalk(s) leek
• 2 carrots
• 2 onions
• 1 clove(s) garlic
• some oil
• 2 sprigs rosemary
• 6 sprigs of thyme
• 1 bottle of white wine
• 400 ml cream
• 300g Roquefort
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Mussels with Roquefort

First, clean the leek and carrots and cut into thin rings and slices. Roughly dice the onion and garlic clove. In a large pot, sauté the vegetables in a little olive oil. Add the rosemary and thyme, deglaze with white wine and season with salt. Clean the mussels and rinse under very cold water. Discard any mussels that do not close. For the cheese sauce, heat the cream in a separate pot, melt the Roquefort in it, and reduce slightly. Add the drained mussels to the boiling white wine liquid and cook with the lid on for about 10 minutes, shaking the pot occasionally to distribute the mussels slightly. Any mussels that are not covered by the liquid will cook in the steam. The mussels are done when they have fully opened. Discard any mussels that have not opened. Skim off some of the white wine liquid and stir it into the cheese sauce. Skim the mussels and arrange on a plate. Pour the cheese sauce over the mussels. It goes well with baguette or fries.