Recipe

0

Courtesy of Colonie Garden Bistro 24
Chef Donald Rogers

Bacon, blue cheese and dijon mussels

Ingredients

  • 1T. of extra virgin olive oil
  • 2oz. of white wine
  • ¼ cup of chopped cooked bacon
  • 1/3 cup of julienne shallots
  • 1T. of chopped garlic
  • ½ cup of crumbled blue cheese
  • ½ cup of Dijon mustard
  • 1 qt. of Prince Edward Island mussels
  • ¼ stick of butter
  • 1oz. of chopped parsley
  • Salt and Pepper to taste
  •  

Directions

  • Place medium-sized sauté pan on burner and use medium high heat. 
  • When hot, cover the bottom of the pan with oil.  Add shallots, garlic, and bacon. 
  • Cook until shallots and garlic start to brown or caramelize. 
  • Next, pour in the white wine to de-glaze the pan and cook out the alcohol.  The wine will be reduced by half when all the alcohol is cooked out. 
  • Next, add half of the blue cheese and Dijon mustard. 
  • After all ingredients are mixed together pour in the Mussels and cover, let simmer for 4 minutes. 
  • Take cover off, add the butter and continue to cook until butter is melted. 
  • Toss everything in the pan so all mussels are covered with sauce. 
  • Pour the pan into a bowl and top with the rest of the blue cheese crumbles, chopped parsley, and salt and pepper.

5 Vista Boulevard
Slingerlands • 439.3832

1839 Central Avenue
Albany • 456.4566

www.GardenBistro24.com

 

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