Mussels with blue cheese cream sauce

Ingredients for 4 servings:

• 2 kg mussels, fresh
• 150 g blue cheese (Roquefort or Gorgonzola)
• 100 g cream
• 250 ml white wine
• 3 shallots or 1 onion
• n. B. garlic
• olive oil
• some lemon zest
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Roquefort or Gorgonzola are ideal

Wash and check the mussels. Only use closed mussels! Finely chop the onion and garlic. Sauté in the oil over low heat. Deglaze with the white wine. Add the mussels and cook until they open. This takes about 3-4 minutes. Strain the liquid through a sieve and add the blue cheese (Gorgonzola, Roquefort, or similar). Stir in the blue cheese until melted. Add the cream and reduce the sauce slightly. Add the lemon zest. Pour the sauce over the mussels and enjoy! I serve it with baguette or ciabatta and a delicious white wine. I first encountered this method of preparation in Sardinia, and it is also widespread in Brittany.