I give you the proportions as I find on the internet but I did COMPLETELY PIF ...- 1.5 to 2 kg of mussels - 3 onions- 25 cl of dry white wine - 50 cl of thick cream - 125 g Roquefort - half salted butter - parsley - salt and pepper ...

Roquefort Mussels

I give you the proportions as I found on the internet but I made COMPLETELY PIF ...- 1.5 to 2 kg of mussels
- 3 onions- 25 cl of dry white wine
- 50 cl of thick cream - 125 g of Roquefort cheese
- semi-salted butter
- parsley
- salt and pepper .recipe:

Clean the mussels if you have not taken any ready (this is what I did ...) melt a knob of butter in a saucepan and sweat the chopped onions. Add cream and roquefort cheese and crushed well. Mix well.
Add parsley and season, keep on low heat.While this time, heat the white wine in a casserole and incorporate the mussels. Let the mussels open constantly stirring.
When they are open, 2 possibilities: either you drain the mussels and you sprinkle them with the sauce, which is much better, either you keep the cooking juice and you add the sauce is also very good but the sauce is more liquid.
Simmer 5 minutes.
Enjoy without delay with french fries ....

Roquefort Mussels
Chili con carne with chorizo

Ingredients (for 6 people): 1 tray of bacon - 1 sweet chorizo ​​500 g of minced meat 1 red pepper - 1 yellow pepper - 2 onions - 2 cloves of garlic - 300 g of dry red beans (I prefer and I do not not soaked in water I like ......

 Preparation for the contest

Before preparing for a competition, I will be much less available to make new recipes. I do not let down my blog I will come back in force ..... this new orientation is very important for me, I devote myself these days ......

 Pigeon tajine with honey and spices

Recipe found on the site of my Moroccan cuisine. Recipe for 4: 4 pigeons 400 g onions 1 handful of blanched almonds2 case of ras-el-hanout 1 case of cinnamon powder1 case liquid honey Olive oil butter salt, pepper Peel the onions and cut them. ....

 Cabbages with ham mousse

A recipe that I have already made but so good! Ingredients Cabbage paste: 1/4 liter of water 100 g of butter 200 g of flour 4 whole eggs fine salt White ham mousse: 200 g of white ham 200 g of ointment butter 300 to 400 g of bechamel sauce ....