Creamy mussels in dorblu sauce with spinach
2 servings
10 minutes
Creamy mussels in Dorblu sauce with spinach is an exquisite dish of Mediterranean cuisine, where tender seafood combines with a rich creamy sauce and tangy Dorblu cheese. The history of such dishes traces back to the coastal regions of Europe, where fresh mussels are often cooked with wine and cream to highlight their marine flavor. The harmony of cream, blue cheese, and sparkling wine creates a deep, layered taste, while spinach and cherry add freshness and a slight tartness. This dish is perfect for a romantic dinner or festive gathering, especially when paired with white wine and crispy baguette.
1
Pour boiling water over the mussels and let them sit for 1.5 minutes. Then drain the water. The amount of boiling water depends on the depth and width of the dish: the water should completely cover the mussels.
- Frozen mussels: 250 g
2
In a pan, heat olive oil and butter over high heat. Add the mussels.
- Frozen mussels: 250 g
- Sea salt: to taste
3
Salt and mix.
4
Stir again after a minute and pour in the cream. Reduce the heat to medium.
- Cream 23%: 100 ml
5
Chop the spinach coarsely and add it to the dish. Mix well.
- Fresh spinach leaves: 0.5 bunch
6
Add pepper.
- Ground black pepper: to taste
7
Once the cream starts to simmer, pour in the sparkling.
- Dry white sparkling wine: 80 ml
8
Add halved cherry tomatoes and mix. Slightly reduce the heat.
- Yellow cherry tomatoes: 7 g
9
Add Dorblu and remove from heat.
- Dorblu cheese: 20 g
10
After 2 minutes, once the cheese has completely melted, transfer to a deep dish and serve with a slice of lemon.
- Lemon: 1 piece
