Mussels in white wine sauce with cheese

Written by on June 26, 2012 in Main Courses

mussels in white wine sauceThis mussels recipe for Moules Savoyarde, or mussels cooked Mussels Savoie style uses a traditional cheese from Savoie (Savoy) called reblochon.  If you can’t get reblochon,  substitute with another creamy cheese with an earthy taste, some chefs suggest Brie or Camembert.

Ingredients for 4 people

2 kg of mussels
25 cl dry white wine or Alsatian wine
1 onion
2 bay leaves
100g smoked bacon
30g of Reblochon cheese
40 cl of cream or crème fraiche
Pepper to taste

Method

1. Prepare the mussels, wash them thoroughly in running water and scrape any beards off.

2. Chop the onion finely, put in a large pan with the white wine and bay leaf, lightly sauté with the white wine.

3. Add the drained mussels and cook for 5 minutes at high heat with the lid on. The mussels should open, discard any that remain closed. Drain the mussels, remove the bay leaf (or you can keep for artistic value when serving!) and put in a large dish to keep warm while you prepare the sauce.

4. Chop the bacon into small pieces and fry quickly.

5. Cut the cheese into small pieces and add to the cream in a pan which you should heat gently and add pepper to taste.

6. When the cheese and cream are mixed well, add about half of the cooking liquid from the mussels and blend, and then add the bacon.

7. Pour the sauce over the mussels, top with a little chopped parsley and serve with chips (fries), rice or a hunk of French bread and a glass of wine.

Bon appétit!

Reblochon cheese history

Related Articles

Recipe for Poulet Gaston Gerard

The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and […]

Continue Reading

How to make Poulet Roti | roast chicken French style

One of the favourite “fast food” options in France is the rotisserie chicken and roasted potatoes that you can find in any neighborhood market. You can usually just follow your nose to find the chicken seller. Back home, it’s sometimes hard to recreate the flavour of both the chicken and the potatoes… The trick is […]

Continue Reading

Recipe for Ratatouille Tian a classic dish of Provence

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), […]

Continue Reading

Recipe for Chicken with Calvados

Calvados, the apple brandy eau de vie produced in Calvados, Normandy is not just great as an aperitif, digestif and in cocktails – but also for cooking! Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (Golden balls are good) (optional) 1 quince (if you can’t get hold of one […]

Continue Reading

French Recipe for omelette a la Mère Poulard

Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top