Moules au Roquefort

Moules au Roquefort

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
200g onions
500ml medium dry white wine
60g flat-leaf parsley
2 lemons

2g bay leaves
10g thyme
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

Share to:  Facebook  Twitter   LinkedIn   Email

Previous Article Taste of the Terroir – Toulouse
Next Article Looking After Your Pension Starts with Avoiding Scams

Related Articles

Leave a reply

Your email address will not be published. Required fields are marked *