Pasta with Mussels, Roquefort and Broccoli

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!



For 4 servings

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

2 shallots

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.

Cut the broccoli into bite size chunks. Boil the pasta and broccoli in the same pot of lightly salted water, adding the broccoli for the final 6 minutes of cooking only.

Drain the pasta and broccoli and add them to the mussels with roquefort. Toss to mix. Decorate with the mussels in the shells and serve immediately.


9 thoughts on “Pasta with Mussels, Roquefort and Broccoli

  1. This looks really good. It makes a better presentation than the mussels with bleu cheese with the green from the broccoli adding a touch of bright color. I bet it’s delicious. Baby Lady and I will definitely be trying this. 🙂


  2. Love mussels, love blue cheeses, love broccoli : nollo contendere!! Beautiful recipe I too will make but, living rurally, I’ll have to use New Zealand Green-lipped mussels [yes, I am afraid frozen]: but they are very plump and meaty and have that fresh ‘sea’ flavour about them:looking forwards to this 🙂 !


      1. Slightly more ‘chewy’ than what you would be used to, somewhat ‘fatter’ in body . . . stronger taste . . .I would prefer yours but have to use what is available . . . nearest fish market over 100 kms away!!


        1. I’ve sometimes frozen leftover cooked mussels and they became so chewy that I’ve stopped doing so. Having just returned from the Red Center, I consider 100k to the nearest fish market very close! 😉


  3. This looks so good, Stefan. Love the idea of throwing broccoli into the mix. Do you think broccoli rab would work or is it too bitter? Either way, I’d love to bring the ingredients to Zia and fix this for our dinner. Mussels are very easy to get here and I’ve promised her a mussels dinner. She would never expect something like this. 🙂


    1. I’m sure she won’t expect this fusion. I hope she likes the French, otherwise safer to use gorgonzola 😉 Broccoli rabe is very rarely available here, so I’ve never tried it with mussels and/or blue cheese. Something slightly sweet like broccoli would work best I think.


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