Creamy blue cheese mussels
By Séverine Beetschen
Ingredients for 4 people
3.5kg mussels
4 red onions, thinly sliced
2 shallots, thinly sliced
400ml white wine
400ml beef stock
300g creamy blue cheese
Parsley
Pepper
Method
Mix all ingredients and bring to boil. Once the cheese has melted, leave to simmer about 10 minutes. Place the mussels on the liquid and stew until all the mussels open - about 5 minutes.
Serve with roast potatoes.
Bon Appétit!