Bleu di Capra Mussels

Ingredients for 4 people

 

• 2 kg mussels
• 150 g Sepertino Parbleu blue cheese
• 150 ml fresh cream
• 2 chopped shallots
• 30 g Sepertino butter
• 150 ml dry white wine
• ground white pepper as needed
• 1 tablespoon chopped parsley
• salt as needed

Method:

 

Clean the mussels, throwing away any that are already open. Place them in a tall pot and leave them to open, adding white wine. As soon as the mussels have opened, turn off the flame, drain and save the liquid. Detach the molluscs from the shell, keeping some whole for decoration.

In a pan, sauté the shallot with the butter. Add the cream and leave the Parbleu cheese to melt on a low flame.

Now add the mussels and some of their cooking liquid. Taste the cream and if necessary add a pinch of salt. To decorate, sprinkle with chopped parsley.

Serve with rustic toasted bread, eventually sprinkled with some chilli.