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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  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
  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.
  1. Blue cheese still not your cup of tea? Then you simply have to try this one.
Citrus and Candy