Mussels with Blue Cheese and Sun-dried Tomatoes | Metro

Ingredients

• 2 Tbsp. (30 mL) olive oil
• 1 Tbsp. (15 mL) butter
• 1 shallot, chopped
• 2 Tbsp. (30 mL) minced fresh parsley
• 1 garlic clove
• salt
• 5 sun-dried tomatoes, cut into thin strips
• 1/2 cup (125 mL) white wine
• 1/2 cup (125 mL) 35 % m.f. whipping cream
• 80 mussels, bearded and scrubbed
• 7 oz (200 g) bleubry cheese, diced
• 1 tsp. (5 mL) freshly ground pepper
• 2 Tbsp. (30 mL) fresh parsley