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Reblochon Cream Moulds


  • 1/4 of Reblochon
  • 1kg of Bouchot mussels
  • 250ml pouring cream
  • 1 glass of white wine
  • 2 shallots
  • A few sprigs of parsley
10 Min making
10 Min Baking
4 People

Directions :

  • Rinse and scrub the mussels under some fresh running water. Inspect them carefully and throw away any that are open, flawed or damaged.
  • Peel and chop the shallots.
  • Cut the Reblochon into small pieces and heat it up with the cream, until it melts.
  • In a large saucepan, pour in the white wine, shallots and the mussels. Season.
  • Cover and bring to a boil for 5 mins.
  • Stir a little so that all the mussels open as they should.
  • Pour in the Reblochon cream, and stir again to mix in the cream and the mussels well.
  • Snip the parsley over the mussels and serve immediately.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon