Maroilles cheese sauce mussels
My mother is from the North of France which means mussels, butter, cream are what I’ve been living of for the past 18 years of my life. Not the healthiest but it is delicious!
Mussels with sour cream sauce are a hit, I could eat a ton of it. Literally a ton. But I saw a few recipes on the internet of Maroilles cheese sauce mussels and it tickled me to try it. If you don’t know what maroilles is, click here, it is basically a really stinky and strong flavored cheese.
I’ve had blue cheese sauce mussels in the past and it was THE bomb, so yeah, I gave this a try.
It was, indeed, very delicious but very very strong flavored so if you don’t quite like stinky cheese, leave that alone and make some sour cream sauce mussels. I dipped my french fries in the thick sauce, it was perfect.
Maroilles cheese sauce mussels (serves 2) :
- 1,4kg mussels
- 20cl liquid cream
- 200g Maroilles cheese
- 2 shallots
- 1 glass of white wine
- 2 tbsp chopped parsley
- Vegetable oil
Wash and clean the mussels.
Put some vegetable oil in a pan and fry the chopped shallots. When it starts coloring add mussels and wine, stir, cover with a lid and let it cook until all mussels are wide open. Add parsley and leave aside.
Take the orange crust out of the Maroilles cheese, cut it in cubes and add it in a sauce pan, add liquid cream and heat until the cheese is melted and the sauce thickens.
Put sauce on your mussels when plated.