MUSSELS IN CREAMY GORGONZOLA SAUCE
Recipe Main Dish Mussels in creamy gorgonzola sauce - Recipe Petitchef
Provided by Aminta Daves
Categories main dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a sauce pan add 1 tablespoon of olive oil. Saute all ingredients above mentioned.
- Add about 2 cups of heavy cream, Add about 1 cup of Gorgonzola cheese.
- Add the mussels and cook until they (discard unopened mussles) .
- Use a slotted spoon to fold or stirr the mussels for a more even cooking.
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
GORGONZOLA MUSSELS
A delicious hearty recipe that combines the flavours of the sea with a rich creamy blue cheese sauce!
Provided by Meagan
Categories Everyday Dining,Gluten Free,One Pot Wonders,Seafood
Time 40m
Yield 2 Servings
Number Of Ingredients 10
Steps:
- Rinse, debeard and check all the mussels. If they are cracked, throw them out! If they are slightly opened, squeeze them together. If they don't close back up within a few seconds, discard. Heat the butter and oil in a medium to large stockpot over medium-high heat.
- Add the leek and cook until softened, followed by the garlic and bacon. Cook the bacon until the fat is rendered and it is slightly browned.
- Add the gorgonzola and cream and allow it to meld and everything to become one. Add the mussels followed by the white wine and toss together. Cover with the lid so that the mussels steam and open. This will take approximately 10 minutes.
- Taste the cream sauce and season accordingly. Add the ¾ of the parsley and mix through before serving.
- Add the remaining parsley when serving. Ensure there is lots of crusty bread served alongside to sop up the blue cheese sauce.
MUSSELS WITH GORGONZOLA
Provided by Madelaine
Time 29m
Yield 6
Number Of Ingredients 8
Steps:
- Discard opened, cracked, or heavy mussels. Bring wine to a boil in a large skillet. Add mussels; cover and return to a boil. Boil 5 minutes. Immediately remove opened mussels with a slotted spoon. Continue cooking remaining mussels for 2 minutes; others may open. Discard any unopened mussels. Beat butter and cheese at medium speed with an electric mixer until blended. Stir in parsley, salt, and pepper. Spoon 1 tablespoon cheese mixture into each mussel. Sprinkle with breadcrumbs. Bake at 425 degrees F for 5 minutes or until cheese bubbles.
Nutrition Facts :
MUSSELS IN CREAM SAUCE
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Categories Milk/Cream Mussel White Wine Winter Parsley Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
- Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 as a side dish or first course
Number Of Ingredients 11
Steps:
- Heat water to a boil for pasta, salt water and cook pasta to al dente.
- Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
- In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
FETTUCCINI WITH CREAMY GORGONZOLA SAUCE
Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.
Provided by MsBindy
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucini according to package directions.
- In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
- Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
- Add freshly ground black pepper.
- When pasta is al dente, drain it and mix it into the sauce.
- Toss well to coat the pasta and serve immediately.
- Pass the grated Parmesan at the table.
GRILLED STEAK WITH GORGONZOLA CREAM SAUCE
This is a recipe that I developed that is fairly low in carbs and has a great flavor. You could substitute the Gorgonzola with any blue veined cheese or even Feta.
Provided by Mindi Righter
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small sauce pan, melt 3Tbsp of butter over medium heat.
- Next stir in 1/2 cup of white cooking wine and then add the heavy whipping cream and Garlic.
- Add Fresh Basil and fresh gouund pepper to taste.
- Cook sauce down for 10- 15 minutes or until desired consistency is reached.
- Grill Steaks about 30 seconds on each side to sear in juices, then reduce heat to medium and cook until desired degree of doneness is reached (approximately 10 minutes- depending on steak thickness and how well done you like your steak).
- Place steaks onto plates.
- Sprinkle half the gorgonzola over each steak and then cover with the hot cream sauce.
Nutrition Facts : Calories 1459.5, Fat 120.5, SaturatedFat 60.9, Cholesterol 401.2, Sodium 1119.8, Carbohydrate 5, Sugar 0.9, Protein 75.5
CREAMY MUSSELS
This dish is based on classic moules mariniere, with a bit of cream added.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
- Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.
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