Chef’s Quick Tip: Mussels Appetizer
<p>Chef Angelo, from Sal e Pepe in Newtown, shows how to make one of his best-selling appetizers - Mussels Gorgonzola.</p>
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Jul 18, 2018, 4:13 PM
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Updated 2,347 days ago
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Ingredients: for 2 people
1 pound Prince Edward Island Mussels
½ Cup Chicken Stock
1 Cup heavy cream
¼ Cup Crumbled Bleu Cheese or Gorgonzola
Steam mussels in the chicken broth in a sauce pan with a lid.
When shells are open, drain mussels.
In sauce pan, simmer cream and bleu cheese until cheese is melted. Add the mussels and simmer for a few minutes.
Make sure you have good crusty bread to dip in the sauce.
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