Preparation: 30 minutes
Cooking time: Approximately 25 minutes
- 1 package of Mussels
- 500g of Pied-de-Vent cheese (from Iles-La-Madeleine), in cubes with crust removed
- 2 sliced leeks
- 4 chopped garlic cloves
- ½ cup of chopped fresh parsley
- 2 cups of Blonde de Chambly
- ½ cup of white wine
- 1 cup of poultry broth
- 150ml of 35% cream
- ½ cup of freshly grated parmesan
- 1 teaspoon of salted herbs from the Bas-du-Fleuve
- 2 tablespoons of butter
- 3 tablespoons of corn starch diluted in 150ml of cold water
- Salt and freshly ground pepper
- Scrub mussels in cold water and debeard. Throw out the open mussels.
- In a large pan, melt the butter and sweat leeks and garlic at low heat for about 7 mintutes.
- Increase heat to high and deglaze with white wine.
- Add Blonde de chambly, broth, cream, cheese, half the parsley and the corn starch and stir regularly. Add salt and pepper.
- Simmer a few minutes until sauce thickens. When the sauce coats the back of your wooden spoon, you know you’ve reached the right consistency.
- Add the mussels and cover. Cook for about 10 minutes. Mix mussels well to allow proper coating of the divine mixture.
- Serve on a bed of spaghettini or linguini and garnish with fresh parsley and parmesan.
Photo and recipe credit: Recettes de la mort.