How to make Savoyard mussels with bacon and reblochon?
This recipe takes 35 minutes for 4 servings, medium difficulty.
Mussels are also appreciated in Savoy and with reblochon cheese!
20 min
Prep time
15 min
Cook time
4
Servings
Medium
Difficulty
35 min
Total time
Lunch
Meal type
What ingredients for Savoyard mussels with bacon and reblochon?
How to prepare Savoyard mussels with bacon and reblochon?
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1
Wash and scrape the mussels under water.
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2
Chop the onion, sauté it with the white wine and the laurel in a large pot.
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3
Pour the drained mussels into the pot and cook for 5 minutes on high heat with a lid until the mussels open.
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4
Reserve the mussels in a warm large dish, then discard the laurel.
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5
Fry the lardons in a pan, reserve them.
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6
In a saucepan, gently melt the cream and cubed reblochon cheese (with or without the rind).
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7
Add the heavy cream.
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8
Season with pepper but do not add salt.
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9
When the cheese is melted and the mixture is well homogeneous, strain through a chinois about 20 cl of cooking liquid from the mussels, according to the desired thickness for the sauce.
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10
Then add the lardons back in, and adjust the seasoning.
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11
Pour the sauce over the reserved warm mussels and serve immediately with white rice.
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Frequently asked questions
Preparation takes 20 minutes and cooking takes 15 minutes, for a total of 35 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
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