Mussels with French Roquefort Cream

Moules au Roquefort (Mussels in Blue Cheese Cream), a popular French bistro dish!

Some tips:

When purchasing mussels, be sure they smell like the ocean.

A fishy smell is not good

Don't buy any whose shells are cracked or open, those are likely dying or dead.

A fresh mussel contains a small amount of seawater that is important for the flavor of your recipe.

Clean the mussels under a running tap and don’t leave them in the water, this avoids losing the seawater they contain.

Mussels are best cooked the day you purchase them, but if you keep them overnight in your refrigerator, pour a handful of course sea salt over your mussels and they keep their shell’s closed

Ingredients for 4 persons:

4 to 5kg mussels, 4 to 5 shallots, 1 glass of white wine, 600gr Roquefort (blue cheese),

1 litre of liquid cream, 1 tsp thyme, 1 tsp oregano, 1 tsp crushed black pepper, Butter,

Parsley (optional)

Chop the shallots finely.

Add some butter in your frying pan (medium heat) and sear the shallots light brown.

Deglaze with a glass of with wine and let reduce for 3 to 4 minutes.

Cut the Roquefort cheese in chunks (easier to melt).

Take a sauce pan (medium heat), add the shallots, liquid cream (whipping cream), and the Roquefort cheese, stir continually until the cheese has melted.

Add the black pepper and herbs (thyme, oregano) mix and kill the heat.

Clean the mussels under running water with a brush, discard the ones that are open and don’t close in contact with your hands (dead ones).

Melt some butter in a frying pan (high heat) and add an amount of mussels (for one or two persons at a time).

As they open, let the sea water reduce half way (about 2 minutes) and add a good ladle of Roquefort cream.

Stir for one minute to coat the mussels, add some chopped parsley and serve immediately!

Bon Appetite!


© 2018 Wessel Woortman

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