Panna cotta with Irish moss
By pastry chef Jean Legault; recipe taken from “Vins et Gastronomie Fourchette bleue 2021.”
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Entrée et apéro
Blue mussels stuffed with goat cheese
-
Difficulty level :
- Preparation time : 20 min
- Cooking : 5 to 7 min
- Servings : 4 persons
By Chef Jean Soulard, spokesperson for Smarter Seafood.
Allergens
Ingredients
- 32 large mussels, washed and cleaned
- 120 g (4 oz.) creamy goat cheese
- 15 g (1 Tbsp) fresh herbs, chopped (chives, parsley, mint)
- 30 g (3 Tbsp) breadcrumbs
- Salt and pepper to taste
Preparation
- Open the mussels raw while being careful not to tear the inside; for each mussel, discard one of the two shells.
- Mix together the goat cheese, herbs and breadcrumbs. Salt and pepper.
- Stuff the mussels with the mixture.
- Place the mussels on a sheet tray and bake in the oven for 5 to 7 minutes at 190°C (375°F).
Learn more
It is easier to make this dish using large mussels, but given that they are not always available, small mussels may also be used. In this case, the dish will take slightly longer to prepare.
To help you eat shellfish safely, you can find advice on storage, handling and cooking on the recipe sheet dedicated to precautionary measures for shellfish.
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