Blue Cheese Mussels Food

BLUE CHEESE MUSSELS

Blue Cheese Mussels image

Make and share this Blue Cheese Mussels recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fresh mussels
2 cups julienned vegetables (leeks and/or celery and/or onions and/or carrots)
8 fluid ounces heavy cream
8 fluid ounces fish stock
10 ounces crumbled blue cheese
4 fluid ounces white wine

Steps:

Combine all ingredients in a covered pot.
Cook until all mussels open, then enjoy!

MUSSELS WITH BLUE CHEESE

Mussels with Blue Cheese image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
2 ounces slab bacon, cut into 1/3-inch dice
4 tablespoons minced shallot
2 pounds mussels, well scrubbed and debearded
1 cup hard apple cider
2 to 3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley

Steps:

In a medium saucepan, heat butter until melted over medium-high heat. Add bacon and cook for 2 minutes. Stir in shallots and cook for 1 minute. Add mussels and cider and bring to a boil. Cook, covered, for 2 minutes. Stir in cheese, reduce heat to medium and cook until mussels are open, about 2 minutes more. Stir in parsley. Serve immediately.

MUSSELS MARINIERE

Mussels Mariniere image

This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.

Provided by Christine

Categories Seafood Shellfish Mussels

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

4 quarts mussels, cleaned and debearded
2 cloves garlic, minced
1 onion, chopped
6 tablespoons chopped fresh parsley
1 bay leaf
¼ teaspoon dried thyme
2 cups white wine
3 tablespoons butter, divided

Steps:

Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 10.3 g, Cholesterol 69.6 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 5.6 g, Sodium 329.6 mg, Sugar 4.2 g

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