Mussels with Blue Cheese Cream Sauce

Ingredients for 2-4 servings

1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
3 slices smoked bacon, thinly sliced
1 leek, peel and finely sliced
2 cloves garlic, minced
1 cup (250 mL) light beer or dry white wine

1 pkg (125 g) Castello® Extra Creamy Blue Cheese, broken into pieces

3/4 cup (175 mL) half and half cream
2 cups (500 mL) fresh baby spinach
2 lbs (907 kg) fresh mussels, washed, scrubbed, beards removed

Mussels with Blue Cheese Cream Sauce

Preparation

Add olive oil and butter to a large saucepan over medium-high heat; add bacon, leek, garlic and sauté until leeks soften – approximately 5 – 10
minutes.

Add white wine and cook for 5 additional minutes; add Blue Cheese pieces, stir in the cream and bring to a gentle boil; add mussels, cover saucepan and cook for an additional 10 minutes, shaking the pan every couple of minutes or until mussels open.

Add white wine and cook for 5 additional minutes; add Blue Cheese pieces, stir in the cream and bring to a gentle boil; add mussels, cover saucepan and cook for an additional 10 minutes, shaking the pan every couple of minutes or until mussels open.

Add baby spinach and continue to cook until spinach wilts. Serve with fresh crusty bread.

Makes 2 - 4 servings

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