Mussels with Blue Cheese Cream Sauce
Ingredients (serves 2)
1/2 lb mussels
1 tsp olive oil
1/2 cup creme fraiche (yogurt will not work as a replacement on this one - I tried once and it curdled. Low fat sour cream might do)
1/2 cup blue cheese crumbled or diced
1 tbl herbs de Provence
1/2 cup dry white wine
salt and pepper
I like to use little crocks to bake individual servings, but you could also make it all in one batch in a baking dish and then serve. For a variation, add some tiny mushrooms, caramelized onions and/or some fresh spinach into the mix - also delicious!
Preheat oven to 375 degrees. In 2 little crocks, add a few drops of olive oil to the base and then add mussels. Add 1/4 cup white wine to each crock, herbs de Provence, and a little salt and pepper. Stir. Place creme fraiche and blue cheese on top and place crocks in the oven. The cheese and creme will melt down into the mussels, so no need to stir until the middle of cooking. Bake for 20-30 minutes until bubbling, stirring once all of the cheese has melted. Serve with baguette. Enjoy!