Moules Fromage Bleu
Number of Servings: 3
Source: Washington Ian (www.whashingtonian.com)
1 1⁄4 lb (850 g) fresh PEI Mussels
4 Tbsp (60 mL) oil, blended (40% extra virgin/60% canola)
1⁄3 cup (80 mL) applewood smoked bacon, diced
1⁄3 cup (80 mL) shallots, thinly sliced
1⁄4 cup (60 mL) hook’s blue cheese (or similar mild, creamy blue)
1⁄3 cup (80 mL) white wine, a dry chardonnay
Juice of 1 lemon
1⁄3 cup (43 g) baby spinach, cleaned
dash sea salt
dash black pepper
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together. Place cover on the pan to steam mussels.
- When the mussels start to open, add half of the blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper. Discard any mussels that do not open.
- Plate the mussels and top them with the remainder of the blue cheese. Serve with French baguette and frites.