Print

Mussels in Blue Cheese Sauce

Mussels in blue cheese sauce in a bowl.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This easy recipe for mussels in blue cheese sauce is packed with all kinds of flavor, and ready in a snap! The perfect seafood supper.

Ingredients

Scale
  • 1 two-pound bag mussels
  • 2 tablespoons butter
  • 2 large carrots, chopped
  • 1 large sweet onion, peeled and chopped
  • 1 cup white wine
  • 4 ounces crumbled blue cheese
  • 8 ounces rice or thin spaghetti (or whatever pasta you like), cooked and drained

Instructions

  1. Rinse mussels, discarding any with open or broken shells and pulling off any of the beards (strings coming out of the mussels).
  2. Melt butter in large skillet and sauté carrots and onions for 5 minutes over medium high heat.
  3. Add mussels and white wine and cover until mussels are open, about 5 minutes.
  4. Remove mussels with slotted spoon into bowl and set aside.
  5. Add blue cheese to pan and stir until melted.
  6. Divide pasta among plates (use plates with a bit of a lip to them so that you don’t have spillage issues!)
  7. Top pasta or rice with mussels, and then pour sauce over all. It is going to look like a LOT, but trust me, it’s the right amount. Those shells take up a lot of room. Make sure you have a bowl on the table so that folks can toss the empty shells into it as they go.

Notes

 

Mussels: Mussels generally come in two pound bags at your grocery store seafood counter.  Buy them the same day you are going to cook them, and don’t keep the bag completely covered so they stay alive.