Mussels with blue cheese

Ingredients

• 30 ml (2 tbsp) of butter
• 60 ml (1/4 cup) chopped dried (French) shallots
• 15 ml (1 tbsp) chopped garlic
• 1.5 kg (3 1/3 lb) of rinsed fresh mussels
• 180 ml (3/4 cup) dry white wine
• 125 ml (1/2 cup) of 15% cooking cream
• 150 g (1/3 lb) of crumbled smoked blue cheese from Fromagerie Saint Benoît-du-Lac
• Salt and pepper to taste
• 30 ml (2 tbsp) chopped fresh parsley

Steps

• In a large saucepan, melt the butter over medium-high heat. Cook the shallots and garlic for 1 minute.
• Add the mussels and stir. Continue cooking for 1 minute.
• Pour in the white wine. Bring to a boil, then cover and cook for 4 to 5 minutes, shaking the pan halfway through, until the mussels have opened. Discard any that remain closed. Remove from the heat.
• Using a slotted spoon, transfer the mussels into a large bowl. Set aside.
• Strain the cooking juices through a sieve into a bowl, then return them to the saucepan. Bring to a boil, then simmer until the liquid has reduced by one-third.
• Add the cream and cheese. Season with salt and pepper and stir. Simmer for 2 to 3 minutes, until the sauce is creamy.
• Return the mussels to the saucepan. Reheat for 1 minute, stirring gently to coat them well with the sauce.
• When ready to serve, garnish with chopped parsley.