Mussels with Reblochon Cream Recipe

Ingredients

• 2 pounds mussels, scrubbed and debearded
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 4 ounces Reblochon cheese, rind removed and diced
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions

1. In a large pot, combine the wine, chicken broth, shallot, and garlic. Bring to a boil over medium heat.
2. Add the mussels to the pot and cover. Cook for 5-7 minutes, or until the mussels have opened.
3. Using a slotted spoon, remove the mussels from the pot and set aside.
4. Add the cream and Reblochon cheese to the pot. Cook over medium heat, stirring constantly, until the cheese has melted and the sauce has thickened.
5. Remove the pot from the heat and stir in the butter. Season with salt and pepper, to taste.
6. Arrange the mussels on a platter and pour the sauce over them.
7. Garnish with chopped parsley and serve immediately.

Verdict: This dish is a perfect combination of sweet and salty flavors. The cream sauce gives a rich and luxurious taste with a hint of cheese. It is easy to make and can be served as an appetizer or a main course dish. Serve with crusty French bread for a delicious and satisfying meal.