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Steamed West Coast Mussels with Blue Cheese and Bacon

Mussels

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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We ate at the Edinburgh restaurant. It was truly memorable, food - awesome, great bread, friendly service, good house wine and just the best mussels ever. (Were we really eating in Scotland?).We have become so used to mediocrity that it was so refreshing to have every aspect of a good meal experience so close to perfection.I may add that this was during the Edinburgh Festival so things were really busy making the end result even more impressive.Glasgow next week for sure-- can it get any better?

Mike and Karen Barnard, United Kingdom

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