Mussels with goat cheese and blonde beer
- Preparation 30 min
- Cooking 25 min
- Servings 3 to 4
- Freezing I do not suggest
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Ingredients
- 2 kg (4 lb) mussels, ideally from Prince Edward Island
- 3 tbsp butter
- 625 ml (2 ½ cups) sliced leeks
- 4 garlic cloves, finely chopped
- 125 ml (½ cup) white wine
- 1 tsp salted herbs
- 250 ml (1 cup) Blonde de Chambly beer or another blonde beer
- 250 ml (1 cup) chicken broth
- 237 ml (about 1 cup) 15% cream
- 500 g (17 oz) La Mascotte goat cheese, rind removed and cut into cubes
- A generous handful of fresh parsley, chopped
- 2 tbsp cornstarch mixed with 60 ml (¼ cup) cold water
- Salt and freshly ground pepper
- 1 baguette, for serving
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Preparation
- Clean the mussels thoroughly under cold water using a brush and remove the beards. Discard any open or cracked mussels and set the rest aside.
- In a large pot over medium heat, melt the butter. Add the leeks and garlic and cook for 5 minutes, stirring. Season generously with pepper. Add the white wine and cook for 2 more minutes.
- Add the salted herbs, beer, chicken broth, cream, goat cheese, half of the parsley and the cornstarch slurry. Stir well and simmer for 7 to 8 minutes, stirring frequently, until the cheese is fully melted and the broth slightly thickened.
- Add the mussels, stir gently, cover and cook for 5 to 7 minutes, until all the mussels have opened. Stir occasionally.
- Divide the mussels into large bowls, ladle plenty of broth over top, garnish with the remaining parsley and serve immediately with crusty bread.