BLUE CHEESE MUSSELS
Make and share this Blue Cheese Mussels recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a covered pot.
- Cook until all mussels open, then enjoy!
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MOULES AU ROQUEFORT (MUSSELS IN ROQUEFORT SAUCE)
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- In a pot on medium high heat add the butter, shallot, smashed garlic, celery leaves, and plucked rosemary. Saute everything for a few minutes. Toss in the thyme sprig, rosemary sprig, and celery stalk all tied together with butchers twine. Let saute for another minute stirring constantly.
- Put on high heat and toss in all the mussels and the white wine. Give everything a good mix, and when the wine starts to boil (after about 1 minute) put on the lid and turn the heat down low. Do not open for 5 minutes.
- After 5 minutes take off the lid and use a slotted spoon/ladle/spider to remove all the mussels into another bowl. Turn the heat of the pot back up, add the heavy cream, and the roquefort blue cheese. You can also add black pepper here if you wish. Stir until everything is reduced just slightly. While you are doing this you can pan sear some thick sliced bread in olive oil.
- Pour the sauce over the mussels in either the main bowl or on peoples individual bowls. Serve with the bread and of course a glass of wine.
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- Rinse and check all the mussels. If they are cracked, throw them out! If they are slightly opened, squeeze them. If they don't close back up within a few seconds, throw them out! One bad mussel can spoil the whole pot.
- Heat the oil in a saute pan over medium-high heat. Cook the bacon until the fat is rendered and it is slightly browned. Remove the bacon and set aside.
- Add the shallots and saute 1-2 minutes. Then add the mussels and toss together. Add the white wine and lemon juice and toss together.
- When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach.
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