Rope-grown mussels steamed with Roquefort cheese, white wine, garlic, parsley and bacon lardons. This simple but tasteful dish has a great combination of flavours and is sure to impress any guest! Our quick and easy recipe makes it perfect for any dinner party, or gathering of friends
Serves 4 As a main course
Preparation time: 10 minutes
Cooking time: 13 minutes
4kg fresh mussels
300ml whipping cream
500ml medium dry white wine
60g flat-leaf parsley
2g bay leaves
200g Roquefort Agricole cheese
250g Smoked bacon lardons
Mise En Place
✽ Chop the onions and parsley.
✽ Cut the lemon into wedges and remove the pips.
✽ Cook the bacon lardons for 10 minutes on 200°C and then place them under the grill until they’re golden.
✽ Clean the mussels and place them in a heavy-based pot.
✽ Add the onions, bay leaves, thyme and white wine.
✽ Cover with a lid and steam on the stove for 1-to-2 minutes until all the mussels are open.
✽ Add the Roquefort, cream and lemon.
✽ Shake well.
✽ Sprinkle with the bacon and parsley and serve in hot bowls.
Originally published in issue 116 of the FrenchEntrée Magazine