Mussels with Blue Cheese and White Wine Sauce

Mussels with Blue Cheese and White Wine Sauce

Mussels with blue cheese and white wine sauce is a decadent and flavorful dish that brings together the natural sweetness of fresh mussels with the bold tanginess of blue cheese and the rich depth of white wine.

This dish offers a perfect balance of creamy, salty, and savory notes, making it a fantastic choice for an elegant appetizer or a light main course.

The white wine sauce enhances the mussels’ delicate flavor, while the blue cheese melts into the sauce, creating a velvety, luscious texture. Serve this dish with crusty bread to soak up every drop of the delicious sauce.

Ingredients:

For the Mussels:

2 lbs fresh mussels, scrubbed and debearded

1 tablespoon olive oil

1 shallot, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay)

1/2 cup heavy cream

1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

For Serving:

Crusty baguette or toasted bread (optional, for dipping)

Lemon wedges (optional, for serving)

How to Make:

Prepare the Mussels:

Begin by cleaning the mussels under cold running water. Scrub the shells to remove any debris and remove the beards (the fibrous threads on the side of the mussels). Discard any mussels that are open and do not close when tapped.

Set the cleaned mussels aside.

Cook the Aromatics:

Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped shallot and garlic, and sauté for 2-3 minutes until softened and fragrant.

Add the white wine to the pot, scraping the bottom to release any browned bits from the shallots and garlic. Bring to a simmer and let it cook for 2-3 minutes to allow the wine to reduce slightly.

Cook the Mussels:

Add the mussels to the pot and cover with a lid. Let the mussels steam for 5-7 minutes, shaking the pot occasionally to ensure even cooking. The mussels should open up during this time. Discard any mussels that do not open.

Make the Blue Cheese Sauce:

Once the mussels are cooked, reduce the heat to low and add the heavy cream to the pot. Stir gently to combine.

Add the crumbled blue cheese and butter, stirring until the cheese has melted and the sauce is smooth and creamy. Season the sauce with salt and pepper to taste. If you prefer a stronger blue cheese flavor, feel free to add more cheese to the sauce.

Serve:

Once the sauce is ready, gently toss the mussels in the blue cheese sauce, ensuring they are evenly coated.

Transfer the mussels and sauce to serving bowls. Garnish with freshly chopped parsley for a burst of color and freshness.

Serve with slices of crusty baguette or toasted bread for dipping, as well as lemon wedges for a touch of acidity, if desired.

Enjoy:

Serve immediately while the mussels are hot and the sauce is creamy. Enjoy the delightful combination of savory, tangy, and creamy flavors in every bite.

Chef’s Note:

For an added depth of flavor, you can also incorporate a few sprigs of thyme or a bay leaf while the mussels are steaming. For a lighter version of this dish, you can reduce the amount of cream and substitute with low-fat milk or a bit of chicken broth. The blue cheese you choose will significantly impact the flavor of the dish—experiment with different varieties to find your perfect balance of tanginess and creaminess.

If you’re not a fan of blue cheese, feel free to substitute it with another creamy cheese, such as goat cheese or feta, for a different flavor profile.

Nutritional Information (per serving, based on 4 servings):

Calories: 350

Protein: 27g

Carbohydrates: 10g

Fat: 22g

Fiber: 1g

Sugar: 2g

Sodium: 600mg

Mussels with blue cheese and white wine sauce is a rich, indulgent dish that combines the delicate flavor of mussels with the creamy tang of blue cheese, creating an unforgettable culinary experience. Perfect for seafood lovers and anyone looking to try something new and sophisticated!