Wash the mussels well under running cold water, remove the beard and discard those that are open or broken.
In a saucepan, heat the olive oil over medium heat, add chopped garlic and sliced onion, sauté until golden.
Add the mussels to the saucepan, pour in the white wine, cover and cook for 5-7 minutes until they open.
Add rosemary and tomato paste (if using), stir, then add fresh cream and Gran Blu cheese and cook for another 5 minutes.
Transfer the mussels to plates, pour the sauce over, garnish with parsley and lemon zest, serve immediately.
Pair it with a tripel beer and you will feel the magic of Belgium!
Perfect for a special dinner or as a gourmet appetizer.
Italy, Toscana
| Energy (kcal) | 218 |
| Carbohydrates (g) | 5.89 |
| of which Sugars (g) | 4.38 |
| Fat (g) | 18.37 |
| of which Saturates (g) | 3.97 |
| Protein (g) | 6.19 |
| Fiber (g) | 1.26 |
| Sale (g) | 0.14 |
