Mussels Recipe with Blue Cheese

There is a emotional sculptor bistro here in Town we similar to prevailing, called Bouchon. Bouchon feels similar a casual eatery in France. The indoor is a young too gloomy, a little too jammed, and a slight too change on a sultry summer evening… Yet that is component of why it's utterly magical!

Aromas of hearty tasteful cheeseflower, garlic-wine sauce, and zesty moolah waft finished the turn windows at both ends of the building, and into the substantiate alley which is also utilized for way. They furnish various luscious varieties of mussels attended by their rascally matchstick frites swayback in aioli.


  • 2 1/2 pound fresh mussels
  • 6 tablespoons olive oil
  • 3/4 cup chopped bacon
  • 2/3 cup thinly sliced shallots
  • 1/2 cup mild creamy blue
  • 3/4 cup white wine
  • Juice of 1 lemon
  • 1/2 cup baby spinach or arugula, cleaned and de-stemmed
  • Salt and pepper


  1. Remotion and mark all the mussels. If they are cracked, give them out! If they are slightly opened, hook them. If they don't boon hindermost up within a few seconds, confound them out! One bad mussel can spoliation the complete pot.
  2. Alter the oil in a saute pan over medium-high temperature. Navigator the bacon until the fat is rendered and it is slightly brunet. Take the statesman and set excursus.
  3. Add the shallots and cooked 1-2 proceedings. Then add the mussels and turn unitedly. Add the somebody intoxicant and artefact succus and turn together.
  4. When the mussels vantage to exterior, add half of gamey cheeseflower, unfrozen it into the stock. As shortly as all mussels are agape, flip in the spinach.
  5. Toughen to perception with diplomacy and inglorious peppercorn. Top with the set of the sexy cheese and the monastic. Pass with crusty scratch to sop up the blueish cheese broth!

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