Steamed West Coast Mussels with Blue Cheese and Bacon
2kg mussels, cleaned
80g shallots, finely chopped
3 cloves of garlic, finely chopped
150ml white wine
80g blue cheese, cubed
150ml double cream
Pinch of salt and pepper
120g unsmoked bacon, cooked and diced
1tbsp fresh parsley, chopped
Enough fresh crusty bread for 4
1. Put the mussels, shallots, garlic and white wine into a pan, cover and place over a high heat for 3 minutes, shaking the pan occasionally.
2. Once the mussels start to open, add the blue cheese and cream. Cover again and continue cooking for a further 2 minutes until the cheese melts and cream begins to bubble. Discard any mussels that are still closed. Add the salt, pepper and bacon and give everything a good stir.
3. Ladle the mussels into two warm bowls, garnish with parsley and serve with fresh crusty bread.
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Tony Foord, Edinburgh