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You may be thinking after reading the title of this post what I was thinking when my friend Davey came back from a vacation in the South of France and told me had eaten mussels with roquefort and really liked them. I had never heard of this combination before, and at first it sounded strange. But since Davey liked it so much, I was curious and did some googling. I found several highly rated recipes online, so I thought it was worth a try. I am glad that I did, because mussels and blue cheese are magical together! The blue cheese makes the mussels seem sweeter, and the lovely sauce is great to mop up with bread. I will definitely make this again!
I based my recipe upon this one in French that I found online and seemed to make sense to me. Here’s my version.
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
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.
A dry but fruity and slightly creamy white wine is best for this, such as an unoaked chardonnay from the south of France.