Mussel, Spinach And Roquefort Vol Au Vent Recipe

Cooking Directions

• STEP 1.Cook the mussels in a white wine and garlic broth until they open.
• STEP 2.Remove the mussels from their shells and set aside.
• STEP 3.Sauté spinach with garlic until wilted.
• STEP 4.Mix the spinach with crumbled Roquefort cheese.
• STEP 5.Fill the vol-au-vent pastry shells with the spinach and Roquefort mixture.
• STEP 6.Top with cooked mussels and serve.

Cooking Tips

• Make sure to discard any mussels that do not open during cooking.
• You can substitute Roquefort cheese with other blue cheeses like Gorgonzola or Stilton.
• Garnish with fresh herbs like parsley or chives for added flavor.

Storage and Serving

• Leftover vol-au-vent can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.
• Serve hot as an appetizer or as part of a seafood platter.