Moules au Roquefort

It is no secret that one of the things I enjoy about traveling is trying all the food and eating well. My husband and I enjoyed French food very much when we spent a week in France. We tried many different variations of Moules Frites but did not get to try the Moules au Roquefort. After all, blue cheese is one of my husband’s favorites! So I wanted to make this at home while thinking back about our nice time in France. This dish is very simple to make and does not require much time at all.

*DO NOT cook mussels that are already open and unresponsive.

Ingredients:

2 Shallots
Roquefort Cheese
3/4 cup of dry white wine
5-6 sprigs of Thyme
1/3 cup of Heavy Whipping Cream
Olive Oil
2 lbs. of Mussels

First, dice the shallots.

Cook the shallots in medium heat with olive oil until tender – approximately 3 minutes.

Once the shallot is tender, add white wine and sprigs of Thyme. Increase heat to high. Let the wine boil.

Add the mussels and sprinkle the Roquefort cheese on top. Add salt and pepper for seasoning. Turn heat back down to medium and cover. This part should take about 5-6 minutes to let the mussel shells to open. Once the mussels are done, add in the heavy cream and mix in.