MOULES DE ROQUEFORT

Moules de Roquefort is one of our favourite mussel dish and these were new season moules from baie mont st Michel- incredibly plump and sweet! .

The fresh mussels add their own briny liquor. Then, the perfect balance of pungent, sharp blue Roquefort and sweet, mellow, velvety cream come together to add the ultimate punch. France in a bowl.

Other Favourite Mussel recipes are:

MOULES MARINIER.  MUSSELS WITH CHORIZO

INGREDIENTS Serves 4

1kg mussels
25g butter
4 shallots, chopped
1 clove garlic, finely chopped
250ml Sauvignon blanc
4 tablespoon crème fraîche
100g crumbled roquefort
1 tablespoon chopped parsley

Method 

Wash the mussels in cold running water, discarding any that are open or have broken or cracked shells. Pull and scrape off the beards – the stringy fibres that stick out of the shells.

Melt the butter in your largest pan, then cook the shallots over a low heat for 5 minutes, until soft. Add the garlic and cook for another minute. Add the wine plus 150ml water, then season. Heat until simmering. Cover and simmer for 10 minutes.

Add the mussels. Cover the pan and cook over a medium heat for 5 minutes, or until the shells have opened. The mussels cook in the steam, so shake the pan repeatedly to make sure they cook evenly. Check the mussels and discard any that haven’t opened.

Add the cream and cheese and heat through. Divide the mussels between 4 bowls and pour over the sauce, then sprinkle with parsley.

Serve with crusty bread.

Original recipe Marmiton