The second time I cooked in someone else’s kitchen because I couldn’t use mine, I went to my parents. (In the meantime the floor has been finished and I can use my kitchen again, and I have been so busy cooking to celebrate that I didn’t have time left to post — the posts from that cooking frenzy will follow soon.) As I was surprised how good mussels with roquefort turned out to be, I thought it’d be nice to share this with my parents as I know they love seafood. To turn it into a whole dish of Italian-French fusion, I made a combination of pasta with mussels and broccoli with the roquefort sauce. It was no surprise that it turned out nicely. If you like mussels and blue cheese, you have got to try the combination. It really works!
2 kilo (4.4 lbs) mussels
1 kilo (2.2 lbs) broccoli
300 grams (2/3 lb) short pasta
120 ml (1/2 cup) dry white wine
240 ml (1 cup) crème fraîche
200 grams (7 oz) roquefort (or other blue cheese such as gorgonzola)
2 Tbsp butter
Prepare mussels with roquefort using the quantities above, and taking most of the mussels out of the shells. Keep some mussels for decoration.