Moules au Roquefort

Mussels with blue cheese sounds like a wacky combo but in my opinion, the french got right on the combination. I’m a big fan of roquefort cheese after visiting the Roquefort Cheese Caves several years ago and after one too many indulgence of Moules Frites at restaurants, I decided to try cooking at home. I’ve cooked this dish many times before and found that the key to a good Moules au Roquefort is fresh parsley, a bottle of good white wine and the freshest mussels you can get hold of. The roquefort cheese I cooked with are from Société.

Ingredients:

• 1 kg of mussels

• 100 grams of roquefort cheese

• 150ml white wine

• 200 ml whole cream

• 2 tbsp olive oil

• 1 shallot, minced

• 1/2 white onion, minced

• 3 garlic cloves, minced

• A handful of fresh parsley

• 1/2 tsp herbs de provence

• 2 bay leaves

• Salt & pepper to taste

Method: Creamy roquefort sauce

1. In a small casserole, add in whole cream on low heat for a few minutes

2. Add in small chunks of roquefort blue cheese and gently stir

3. Turn off heat after 10 mins or until the sauce is well incorporated. Leave aside and start cooking the mussels

Method: Cooking mussels

1. In a large dutch oven on medium heat, add in olive oil followed by minced onions and shallots. Sauté aromatics for a few minutes or until slightly carmelized

2. Add in washed and cleaned mussels followed by bay leaves, fresh parsley and herbes de provence and then cover the lid of the dutch oven. Let it cook for 10 minutes. (mussels are cooked through when they open)

3. Add in white wine

4. When mussels are fully cooked, turn off the heat and pour in the creamy roquefort sauce. Stir to coat mussels with sauce

5. Serve with french fries and dip them into creamy sauce!