Mussels with Pied-de-Vent cheese and Blonde de Chambly


Preparation: 30 minutes

Cooking time: Approximately 25 minutes

Servings: 4



  • 1 package of Mussels
  • 500g of Pied-de-Vent cheese (from Iles-La-Madeleine), in cubes with crust removed
  • 2 sliced leeks
  • 4 chopped garlic cloves
  • ½ cup of chopped fresh parsley
  • 2 cups of Blonde de Chambly
  • ½ cup of white wine
  • 1 cup of poultry broth
  • 150ml of 35% cream
  • ½ cup of freshly grated parmesan
  • 1 teaspoon of salted herbs from the Bas-du-Fleuve
  • 2 tablespoons of butter
  • 3 tablespoons of corn starch diluted in 150ml of cold water
  • Salt and freshly ground pepper



  1. Scrub mussels in cold water and debeard.  Throw out the open mussels.
  2. In a large pan, melt the butter and sweat leeks and garlic at low heat for about 7 mintutes.
  3. Increase heat to high and deglaze with white wine.
  4. Add Blonde de chambly, broth, cream, cheese, half the parsley and the corn starch and stir regularly.  Add salt and pepper.
  5. Simmer a few minutes until sauce thickens.  When the sauce coats the back of your wooden spoon, you know you’ve reached the right consistency.
  6. Add the mussels and cover.  Cook for about 10 minutes. Mix mussels well to allow proper coating of the divine mixture.
  7. Serve on a bed of spaghettini or linguini and garnish with fresh parsley and parmesan.


Photo and recipe credit: Recettes de la mort.