Mussels and Blue Cheese Sauce (Moules au Roquefort)

Creamy blue cheese marries with juicy mussels to create a voluptuous, velvet sauce. It’s best to have a few napkins close and surrender to the full sensory experience - shells in hand, creamy sauce on lips and a sweet taste with every mouthful deeper, more indulgent than the one before! Serve with hot, crisp frites for mopping up every bit of that blue-cheese-and-mussel liquor.

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Step 1

Butter & Sweat Melt butter in a large pot over medium heat. Add the sliced shallots and/or leek with the garlic; cook 3–4 minutes until soft and fragrant.

Step 2

Creamy Blue Sauce Pour in a glass of white wine (dry if you have it) or a splash of vegetable or fish stock—keep it not too salty if possible—and bring to a boil. Stir in cream and a morsel of blue cheese; simmer 1 minute. Season with black and white pepper.

Step 3

Juicy Steamy Mussels Add mussels, cover, and steam 4–5 minutes, shaking the pot until the shells open. Discard any that remain closed.

Step 4

The Velvet Curtain The sauce now resembles a velvet curtain. Scatter parsley. Put the pot on the table. Voilà!