Mussels roquefort

Name: mussels roquefort
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 kg fresh mussels; 2 fennel bulb; 2 onions; 2 el traditional olive oil; 1 tl fennel seed; 10 Juniper berries; 2 laurel leaf; 100 ml dry white wine; 100 ml whipped cream; 300 g Roquefort blue veal cheese 52

Cooked fresh mussels with a sauce of whipped cream and roquefort. Delicious with bread or fries.

Ingredients

Kitchen Stuff

2 mussel or soup pan

Directions

Rinse the mussels in plenty of cold water. Remove the ones that are broken or remain open when you tap them. Let the mussels stand in the water until use.
Remove the bottom and stalks from the fennel. Halve the tuber lengthwise and remove the hard core. Cut the fennel into thin strips.
Halve the onions and cut them into half rings.
Heat (in 4 people) in 2 large mussels or soup pans each 1 tbsp oil.
Divide the fennel, onion, fennel seed, juniper and laurel leaves over the pans and cook for 5 min. On medium heat.
Divide the mussels and then also the wine over the pans and put the lids on. Bring to a boil over a high heat.
Spread the cream and the roquefort over the pans.
Put the lids on again, shake once and bring back to the boil. Shake one last time and serve in the pan.