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Creamy Mussels with Sauce Roquefort


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  • 1 tablespoon olive oil
  • 2 medium shallots, finely diced (about 3 tablespoons)
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 8 stems thyme
  • 1 3/4 ounces Roquefort, roughly crumbled (about 1/2 cup)
  • 2 pounds mussels, cleaned and debearded
  • Kosher salt and freshly ground black pepper
  • 1/3 cup heavy cream


Servings 2
Adapted from


Step 1

Heat the olive oil in a large straight-sided sauté pan or saucepan over medium heat until shimmering. Add the shallots, and cook, stirring constantly until just soft, about two minutes. Add the wine and the thyme, and increase the heat to high. When the wine boils, add the Roquefort and mussels. Season with salt and pepper. Cover the pot, and cook over medium-high heat, stirring occasionally, until all the mussels have opened, 4 to 5 minutes. Turn off the heat, stir in the cream, and serve with crusty bread.

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