Shellfish / Seafood: Mussels with Roquefort

Mussels with Roquefort


  • a little pepper
  • 0.5 tsp. salt
  • 1 tbsp. olive oil
  • 2 clove of garlic, cut into thin slices
  • 3 dl white wine
  • 2 dl water
  • 2 dl cream
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 2 kg mussels
  • 3 onion, finely chopped
  • 50 g Roquefort, cut into small cubes
Order the ingredients from COOP@home


Brush the mussels well until cold running water, remove the beards if necessary, discard any mussels that are damaged or already open as they are inedible. Preheat the oven to 60°C, warm soup plates. Heat the oil in a large pan. Sauté the onions and garlic. Pour in the wine and water, season the stock, bring to the boil, add the mussels, cover and simmer for approx. 5 mins. until they open. Discard any mussels that have not opened,


  • Shellfish / Seafood
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 366 Kcal