Mussels with Roquefort – Amuse Geule

Rinse the mussels, sort out the open mussels. Cut soup vegetables into small pieces, boil water and season with salt, add soup vegetables. The mussels in the boiling stock form. After five minutes, drain. Discard any mussels that have not opened. Detach the mussels from the shells and pour them into them repeatedly. Place small pieces of Roqüfort cheese in the opened shells and bake in the oven at 180 °C for five min.

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