Mussels in Roquefort sauce

1. We sort out and wash the mussels. If we come across open shells, we throw them away.

2. We put the clean prepared mussels in a saucepan and pour dry white wine.

3. We send the pan to the fire, close the lid. Cook for 5 minutes. During this time, the mussels should open.

4. As soon as all or most of the mussels open, remove the pan from the heat. It is not necessary to cook them longer, this contributes to the fact that the mussels become tough and lose their taste.

5. Put the butter in a frying pan, melt over medium heat. Peel the shallots, cut into small cubes. Put the onion in the melted butter. Simmer over low heat until the shallots are soft and fragrant, about 5 minutes.

6. We crumble Roquefort into pieces, it's easy to do with your hands. And now add cream cheese and crushed roquefort to the onion.

7. Cook over low heat until the cheese is completely melted. Then season the sauce with ground white pepper.

8. My parsley, chop with a knife as small as possible. We extract mussels from the shells, but not all of them. A small number of shells will still be left in order for the dish to look more elegant.

9. Add to the sauce a little liquid in which the mussels were cooked (60 ml will be quite enough), mix. You can add more liquid, then the sauce will not be so thick. It's to taste.

10. Also, salt the sauce to taste, put mussels in it, sprinkle with chopped parsley. Keep on fire for 2-3 minutes.

Then we lay out the dish in portions, add a piece of white bread.

Bon appetit!