Ingredients

The following ingredients have 4 Servings
  • 1 kg Mussels (rinsed and scrubbed)
  • 2 tbsp Butter
  • 2 Shallot (finely chopped)
  • 5 cloves Garlic (smashed)
  • 300 ml Dry White Wine (something cheap, but drinkable)
  • 1/2 cup Parsley (roughly chopped)
  • 1 stalk Celery (roughly chopped leaves, use stalk for bouquet garni)
  • 2 sprigs Thyme
  • 1 sprig Rosemary (plucked)
  • 60 ml Heavy Cream (optional)
  • 100 grams Roquefort (if you can't find it you can use a regular blue cheese)
  • 2 tsp Black Pepper (optional)

Instruction

  • In a pot on medium high heat add the butter, shallot, smashed garlic, celery leaves, and plucked rosemary. Saute everything for a few minutes. Toss in the thyme sprig, rosemary sprig, and celery stalk all tied together with butchers twine. Let saute for another minute stirring constantly.
  • Put on high heat and toss in all the mussels and the white wine. Give everything a good mix, and when the wine starts to boil (after about 1 minute) put on the lid and turn the heat down low. Do not open for 5 minutes.
  • After 5 minutes take off the lid and use a slotted spoon/ladle/spider to remove all the mussels into another bowl. Turn the heat of the pot back up, add the heavy cream, and the roquefort blue cheese. You can also add black pepper here if you wish. Stir until everything is reduced just slightly. While you are doing this you can pan sear some thick sliced bread in olive oil.
  • Pour the sauce over the mussels in either the main bowl or on peoples individual bowls. Serve with the bread and of course a glass of wine.