Main Course
Savoyard mussels with bacon and reblochon
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
Ingredients
Instructions
-
1
Wash and scrape the mussels under water.
-
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).
-
7
Add the heavy cream.
-
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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