Some tips:
When purchasing mussels be sure they smell like the ocean.
A fishy smell is not good
Don’t buy any whose shells are cracked or open, those are likely dying or dead.
A fresh mussel contains a small amount of seawater that is important for the flavor of your recipe.
Clean the mussels under a running tap and don’t leave them in the water, this avoids losing the seawater they contain.
Mussels are best cooked the day you purchase them, but if you keep them overnight in your refrigerator, pour a handful of course sea salt over your mussels and they keep their shell’s closed
Ingredients for 4 persons:
4 to 5kg mussels
4 to 5 shallots
1 glass of white wine
600gr Roquefort (blue cheese)
1 liter of liquid cream
1 tsp thyme
1 tsp oregano
1 tsp crushed black pepper
Butter
Parsley (optional)
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