Ingredients
For 2 servings
- 1 kilogram (2.2 lbs) mussels
- 80 grams (3 oz) roquefort, or other strong blue cheese
- 125 ml (1/2 cup) crème fraîche
- 1 large shallot, minced (or 2 small ones)
- 30 grams (2 Tbsp) butter
- 125 ml (1/2 cup) dry white wine
- freshly ground white pepper
- 1 Tbsp minced fresh flat leaf parsley
- salt to taste
Preparation
Clean the mussels and discard mussels that are open and won’t close when you tap them. Put the mussels in a pan and add the white wine.
Close the pan and cook the mussels over high heat until they open, about 5 minutes.
Stop the cooking as soon as all (or most of) the mussels are open. Do not cook them longer than necessary as otherwise they become tough and lose their flavor.
Drain the mussels, reserving some of the liquid.
Melt the butter in a frying pan over medium heat and add the shallots. Cook over low heat until the shallot is soft and fragrant, about 5 minutes.
Add the crème fraîche…
…and the roquefort.
Cook over low heat, stirring now and then, until the cheese has melted. Season with freshly ground white pepper.
Take most of the mussels out of their shells and add them to the sauce. Keep some mussels in the shell for decorative purposes and add them to the sauce as well. Add the parsley.
Add a bit, about 60 ml or 1/4 cup, of the mussel liquid to the sauce. Taste and add some salt if needed (mine didn’t) or more mussel liquid if you like. Adding more mussel liquid will make the sauce saltier, but also thinner.
Stir and cook over medium heat until the mussels are warmed through and the flavors have blended.
Serve with crusty bread.
Wine pairing
A dry but fruity and slightly creamy white wine is best for this, such as an unoaked chardonnay from the south of France.
Source:
http://stefangourmet.com/2013/09/17/mussels-with-blue-cheese-moules-au-roquefort/
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