Mussels in Gorgonzola Feta Cream Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kg mussel (s)
- 200 g Goronzola
- 200 g sheep cheese
- 400 g cream
- 2 medium onion (s)
- 3 clove (s) garlic
- 300 ml white wine, dry
- 1 chilli pepper (s)
- some vegetable stock, instant
- some salt and pepper
- some butter
- some chives
- ciabatta
Print Recipe
Pin Recipe Instructions
- Brush the mussels in cold water and sort out the bad ones. Closed clams are good. Discard open mussels that do not close under ice-cold water or during the knock test.
- In a large saucepan, bring water to a boil with a little instant vegetable stock for the mussels. When the mussel water is boiling vigorously, add the mussels and simmer for another 15 minutes.
- In the meantime, cut the onion into fine cubes, press or finely dice the garlic and chop the chives. Cut the chilli lengthways, quarter and core. Roughly chop the cheese so that it can be better dissolved in the cream later.
- Melt the butter in a small saucepan and sweat the onion, garlic and chives in it. Deglaze with a little white wine, add chilli and reduce again.
- Now add the cream and the rest of the wine and continue working on a low flame. The cream should not boil if possible. Gradually dissolve the cheese in the hot cream, stirring constantly. Season to taste with a little salt and pepper.
- Drain the mussels after 15 minutes of cooking, pour the sauce over them and mix.
- Do not eat mussels that are still closed after cooking.
- Fresh ciabatta goes perfectly with it.
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