Mussels with Roquefort

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   1.

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   Put the mussels in cold water for at least an hour.

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   This way they will release the sand trapped in their shells and you will be able to spot the bad ones and leave these out.

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   After an hour take them out of the water and brush them clean, then rinse and add to a new bowl.

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   2.

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   Remove any mussels with a broken shell and the mussels that wont close when you tap them with a knife.

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   These are bad.

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   3.

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   Slice the white part of the leek in rings.

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    Clean the carrot, celery and onion and dice into cubes.

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    Chop the parsley.

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    4.

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    Put the mussels, wine, vegetables and parsley into a large pan and cook the mussels in a closed pan for about 5 minutes until all the mussels are open and cooked.

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    Shake the mussels about halfway through.

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    5.

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    At this point, add the cream and the Roquefort cheese and heat this through for 1 to 2 minutes.

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    6.

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    Serve with some withe wine, freshly baked bread or home made chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.