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1 Large Cau­li­flower
2 L Chicken Stock
1 Large Onion
½ Green Pep­per
2 or more Cloves Gar­lic
50 ml Oil
1 Cup Mus­sels
125g Blue Cheese
1 Cup White wine
50g But­ter


Fry the onion and green pep­per. Remove from heat. Fry the mus­sels and gar­lic. Add the wine. Remove from the heat. Boil the cau­li­flower until soft in the chicken stock. Add the onion and green pep­per and but­ter. Liq­uidize until smooth. Grate in the blue cheese. Stir well. Add the mus­sels and keep warm for 10 min­utes. Do not boil. Serve imme­di­ately.

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