Mussels with Blue Cheese and White Wine

December 3, 2012

Wait what?! Mussels and… blue cheese?!

So those who know me well would understandably, be a little perplexed and confused by the fact that I have a blue cheese recipe on the blog. And that I actually cooked with it and survived the stinky fumes. Because they’d all know that I’ve always been repulsed by the likes of gorgonzola, stilton and blue vein. In fact if I wanted to scare you all (and embarrass myself), I would totally upload a video of me eating it. According to my friends, it’s the most hilarious thing in the world.

It wasn’t until I tried the Australian Shadows of Blue from Gippsland a few months ago that I had a mini breakthrough. It was glorious; rich, creamy, salty and went perfectly with dessert wine. The unmistakable taste of blue cheese was there but it was ever so mild and thankfully, free from the smelly-jock-strap characteristics. It’s an absolute favourite of mine now and as a bonus, I don’t think of my stinky-cheese-loving friends as insane anymore. But don’t cheer for me yet, I’m still not ready for the big boys.

Umm jockstraps; bet I got you all salivating by now. No but seriously, don’t run away from me just yet because these mussels with blue cheese and white wine are a winner. It’s the first dish that I’ve ever cooked with you know, blue mouldy food and while initially, the smell emanating from the wok was a bit, um fresh, the end result was deeply satisfying. Even more so with crusty bread, a glass of white and trashy tv.

Mussels with Blue Cheese and White Wine
Serves 4
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Ingredients
  1. 1 Tbl / 15ml olive oil
  2. 1 Tbl / 15g unsalted butter
  3. 1 small leek, halved lengthways and sliced thinly
  4. 2 cloves garlic, finely chopped
  5. 180ml dry white wine
  6. 120g creamy blue cheese, rind removed
  7. 180ml cream
  8. 1.5 kg mussels, washed, scrubbed, beards removed and left to strain in a colander
  9. Handful of chives or parsley, chopped
Instructions
  1. Heat up the oil and butter in a wok or large pan over medium heat. Sauté leek and garlic for about 5 minutes or until vegetables have softened.
  2. Deglaze with the wine, cook for a minute then add the blue cheese and stir until completely melted. Stir through the cream, bring to a boil then toss the mussels through. Stick on the lid and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened up.
  3. Remove mussels with a slotted spoon into serving bowls (discard any unopened mussels). Cook sauce until reduced by a third and check for seasonings (though it should be salty enough from the cheese and brine). Spoon sauce over mussels, garnish with herbs and serve hot with crusty bread.
Notes
  1. Blue cheese still not your cup of tea? Then you simply have to try this one.
Citrus and Candy http://www.citrusandcandy.com/

{ 15 comments… read them below or add one }

Amanda@ChewTown December 6, 2012 at 21:17

You’ve just reminded me that I need to cook mussels more often!! This recipe sounds great. I am now a full-blown lover of the ‘stinkys’ but it was a long slow road starting with blue castello cheese and migrating up.
Amanda@ChewTown recently posted..Midweek Madness Meal: Fettuccine with Salmon, Mushroom and Asparagus (15mins)

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Linda December 4, 2012 at 14:06

What? Jockstraps? But of course I’m dying to try this dish! Hahaha. Seriously though, I agree with you. Blue cheese comes on strong. But it sounds like it would be really good paired with mussels. And actually, the sauce would probably be good with most anything.
Linda recently posted..How to make paneer

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Helen (Grab Your Fork) December 4, 2012 at 13:06

Stilton is only around the corner, I tell you. Oh blue cheese… it’s a wondrously stinky revelation!
Helen (Grab Your Fork) recently posted..Cool things to do in Christchurch, New Zealand

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Sara (Belly Rumbles) December 4, 2012 at 00:22

As you know, Shadows of Blue is the only blue cheese I eat. It is amazing, and is the break through cheese for those that can’t stand blue. Great recipe Karen and glad you are playing with the blue as well as enjoying it straight up.
Sara (Belly Rumbles) recently posted..Five Rules I Live My Life By + $200 PeepToe Voucher Giveaway

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Diana December 3, 2012 at 16:39

I used to loath blue cheese. my eye opener was French blue cheese called St.Agur it smell so pungent but after u try it u keep wanting more :D
I still can’t imagine how blue cheese goes with mussel, I’m intrigued! have to give it a go!
Good luck with ur blue cheese adventure in the future.

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Phuoc'n Delicious December 3, 2012 at 16:23

I want to see that video! :p

Yeah… I’m sorry but my face still scrunches up with the thought of blue cheese.. I think I’m just stubborn to admit that I’m fond of it
Phuoc’n Delicious recently posted..An engagement – Dessert table and plenty of DIY

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Jacq December 3, 2012 at 15:09

The Shadows of Blue was an eye-opener for me too! Now I’ll at least give blue cheese a go til I find out which ones I like and which ones I don’t hehe
Jacq recently posted..Peter Gilmore’s Festive Season Menu @ Quay

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Eha December 3, 2012 at 14:20

A beloved dish of mine, but I could not quite see the delicacy of the mussels marrying the strength of most blue cheeses . . . until I read the recipe about three times and looked at the proportional amounts and said: ‘Hey, I want to taste this’ :) ! They look delightful and, I am certain, it will be a delightful learning experience :) !

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thecitygourmand December 3, 2012 at 12:38

I’d definitely count myself as an adventurous eater…this looks awesome!
thecitygourmand recently posted..Sepia

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Suzanne Perazzini December 3, 2012 at 10:22

No stinky cheeses for me either. In fact I like them as fresh as possible. Now the mussels are a different story and my husband cooks them regularly in the weekend because he loves them so much.
Suzanne Perazzini recently posted..An experimental dinner with good friends

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Stephanie - The Dessert Spoon December 3, 2012 at 09:23

Blue cheese is definitely an acquired taste! It took me a while to appreciate it. Beautiful photos!!
Stephanie – The Dessert Spoon recently posted..Finnish Semolina Pudding – Vispipuuro

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Sarah December 3, 2012 at 09:09

You are not the only person to have trouble with stanky foods. But hey, if you say this is a breakthrough for those of us opposed to the mouldy blue food group, maybe I should try again?
Sarah recently posted..Lemon Curd – A Recipe

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Tina @ bitemeshowme December 3, 2012 at 08:48

I am one of those who just can’t bring themselves around to eating blue cheese. The look and smell just puts me off. You can’t even tell that you’ve used blue cheese with your mussels – if I didn’t know what was in it and this was served to me, I’d be more than happy to devour it!
Tina @ bitemeshowme recently posted..New Shanghai, Ashfield

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chocolatesuze December 3, 2012 at 08:39

oh em gee. karen! you! and blue cheese! it’s a miracle! a delicious miracle mmm

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Steph December 3, 2012 at 08:22

I LOVE THIS! I am so glad you are getting into blue cheese now. I found this amazing French one on the weekend that I think you would like!
Steph recently posted..Baby Milk Bottle Macarons

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