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.