This Blue Cheese Mussels recipe is probably my favorite way to have mussels because the creamy sauce is truly incredible and will make you dip your bread in for more. The tangy sharp blue cheese pairs so well with the sweet mussels and the wine and cream tie everything together. It’s a classy elegant dish that is so so easy to make, your guests will be impressed. Just make sure to serve this with bread or fries so everyone can thoroughly enjoy the sauce.
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This recipe was inspired by a dish I tasted in Paris at Le Marchés des Enfants Rouges, one I couldn't stop thinking about long after I returned to Brooklyn. What made it so memorable was that luscious creamy sauce. The original used a whipping siphon to add air to the sauce, but I wanted to recreate this at home in a more approachable way without compromising on that rich, indulgent flavor.
For other blue cheese recipes, check out these Caramelized Onion and Blue Cheese Puff Pastry Bites, these Endive Appetizer with Blue Cheese, Orange, Pecans, or these Potatoes Au Gratin With Gruyere And Blue Cheese
For other French recipes, check out my Tomates Farcies (French Stuffed Tomatoes), Duck Confit, or this Lamb Hachis Parmentier.
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Ingredients and Substitutions
- Mussels: Source fresh mussels that are tightly closed or close when tapped. I would usually have ½ pound per person as an appetizer, or 1 pound per person if serving as the main course with some sides. This recipe calls is for 4-6 people as an appetizer.
- Blue cheese: Roquefort, Gorgonzola, or any blue cheese you love will work beautifully.
- White wine: Use a dry white wine that you'd enjoy drinking, either a Sauvignon Blanc or Pinot Grigio work perfectly. The wine adds brightness and helps steam the mussels while building the sauce base.
*See recipe card below for full list of ingredients and quantities.
How to Clean Mussels
- Rinse the mussels under cold running water in a colander and scrub to remove any debris from the shells.
- Debeard by pulling away any stringy fibers (the "beard") that may be sticking out.
- Discard any mussels that are cracked, broken, or won't close when tapped.
How to Make Blue Cheese Mussels
- Build the base: In a large pot or deep skillet, melt the butter over medium heat. Add the sliced garlic and minced shallots, cooking until fragrant and the shallots are translucent, about 2-3 minutes.
- Create the sauce: Pour in the white wine and bring to a boil, then reduce to a simmer. Add the blue cheese, cream, thyme, a pinch of salt, mixing until the cheese melts and the sauce becomes smooth. Let simmer for 3-5 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste the sauce and add more salt if needed.
- Steam the mussels: Add the cleaned mussels to the pot. Cover and cook for 5-8 minutes, mixing occasionally, until the mussels have opened. Discard any mussels that haven't opened.
- Finish and serve: Remove from heat and stir in the chopped parsley. Serve immediately with plenty of crusty bread for dipping in that amazing sauce.
Expert Tips
- Don't overcook the mussels - they're done as soon as they open. Overcooked mussels become tough and rubbery.
- Taste and adjust - blue cheese can vary in saltiness, so taste your sauce before adding any additional salt.
- Use a large pot - mussels need room to open properly, so don't overcrowd them.
- Serve immediately - this dish is best enjoyed hot and fresh from the pot.
- Make ahead: The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently and add fresh cleaned mussels when ready to serve.
Storage Tips
Giving Blue cheese mussels are best enjoyed immediately while hot and fresh. However, if you have leftovers:
- Reheat gently in a pan over low heat, adding a splash of cream if the sauce has thickened too much
- Refrigerate any leftover mussels and sauce for up to 1 day in the refrigerator
What to Serve with This Dish
This dish practically begs for something to soak up that incredible sauce:
- A crisp white wine - the same wine you used for cooking is perfect
- Crusty bread - French baguette or sourdough for dipping
- Fries - the classic pairing that never fails
- A salad just like this citrus fennel salad - to balance the richness
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Blue Cheese Mussels
Equipment
- 1 large pot
Ingredients
- 2 tablespoons butter
- 3 garlic cloves thinly sliced
- 1 shallot minced
- ½ cup dry white wine
- ½ cup heavy cream
- 4 oz blue cheese crumbled
- 2 sprigs fresh thyme
- 2 tablespoons fresh parsley chopped
- 2 lbs fresh mussels cleaned and debearded
Instructions
- Build the base: In a large pot or deep skillet, melt the butter over medium heat. Add the sliced garlic and minced shallots, cooking until fragrant and the shallots are translucent, about 2-3 minutes.
- Create the sauce: Pour in the white wine and bring to a boil, then reduce to a simmer. Add the blue cheese, cream, thyme, a pinch of salt, mixing until the cheese melts and the sauce becomes smooth. Let simmer for 3-5 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste the sauce and add more salt if needed.
- Steam the mussels: Add the cleaned mussels to the pot. Cover and cook for 5-8 minutes, mixing occasionally, until the mussels have opened. Discard any mussels that haven't opened.
- Finish and serve: Remove from heat and stir in the chopped parsley. Serve immediately with plenty of crusty bread for dipping in that amazing sauce.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Don't overcook the mussels: they're done as soon as they open. Overcooked mussels become tough and rubbery.
- Taste and adjust: blue cheese can vary in saltiness, so taste your sauce before adding any additional salt.
- Use a large pot: mussels need room to open properly, so don't overcrowd them.
- Serve immediately: this dish is best enjoyed hot and fresh from the pot.
- Make ahead: The sauce can be made ahead and refrigerated for up to 2 days.
- Reheat gently and add fresh cleaned mussels when ready to serve.
- Refrigerate any leftover mussels and sauce for up to 1 day in the refrigerator.
- Reheat gently in a pan over low heat, adding a splash of cream if the sauce has thickened too much.
Newel Tasting Table says
[I am the author of this recipe] made this for a French themed dinner party and it was a hit!