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Flay-Beating Mussels: Moules Fromage Bleu
Number of Servings: 3 Rate this Recipe: |
Ingredients
- 1 1⁄4 lb fresh blue cultured mussels
- 4 tbsp oil, blended (40% extra virgin/60% canola)
- 1⁄3 cup apple-wood smoked bacon, diced
- 1⁄3 cup shallots, thinly sliced
- 1⁄4 cup hook’s blue cheese (or similar mild, creamy blue)
- 1⁄3 cup white wine, a dry chardonnay
- 1 lemon
- 1⁄3 cup baby spinach, cleaned
- dash sea salt
- dash black pepper
Instructions
1. Rise fresh blue cultured mussels in tap water.
2. Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together. Place cover on the pan to steam mussels.
3. When the mussels start to open, add half of the blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper. Discard any mussels that do not open.
4. Plate the mussels and top them with the remainder of the blue cheese. Serve with French baguette and frites.
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