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Why we love this recipe
This may be my favorite “make it fast” dinner ever.
Or at least in the top five, but that is because I love, love, love, love mussels. LOVE THEM.
Don’t tell my other seafood recipes, especially my second favorite, which is my take on Julia Child’s filet of sole!)
Mussels are super easy to cook, and compared to other types of seafood they are also super affordable. They steam up in about 5 minutes, and in the case of this recipe, they are steaming in a delectable, buttery white wine sauce that is laced with chopped veggies and swirled with blue cheese. 🧀
What Are Mussels?
Mussels are a mollusk (like a clam or an oyster) and as I mentioned, super easy to make, and nice and affordable. And waiting for you right now at your local seafood store and/or grocery store, usually in a 2 pound mesh bag.
They taste a little sweet and a little like the ocean all at the same time, and are super tender.
You may see them on menus as PEI mussels, which means they come from Prince Edward Island (yay Canada!) but they are also farmed all the way along the East Coast of America down as far as Virginia.
PRO TIP: When you buy your mussels, the folks at the seafood counter will usually put that mesh bag in a plastic back to help prevent leaks. Leave that bag open at the top – the mussels need to breathe. (Thank you, lovely Wegman’s person who told me about this!)
Ingredients you need
Ingredient notes and substitutions
- Mussels: You can find them at your supermarket seafood counter in 2 pound bags. I estimate a half pound per person because this includes the weight of the shells.
- Wine: Any kind you have around will work! We usually go for a dry white wine like Sauvignon Blanc if it’s handy.
- Blue Cheese: Again, any kind will work. We like a mild blue cheese, and we always recommend going for the chunk instead of the pre-crumbled kind as crumbles can be dry. If you have extra blue cheese, use it in this recipe for Blue Cheese Pasta!
- Rice or Pasta: You can use either of these as a bed for your mussels…or you can serve them as is with some bread to sop up the glorious sauce!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Rinse 2 pounds of live mussels, discarding any with open or broken shells and pulling off any of the beards (strings coming out of the mussels).
STEP 2: Melt 2 tablespoons of butter in a large skillet and sauté 2 large chopped carrots and one peeled and chopped sweet onion for 5 minutes over medium high heat.
STEP 3: Add mussels and a cup of white wine and cover until mussels are open, about 5 minutes.
STEP 4: Remove mussels with slotted spoon into bowl and set aside. (Toss any that don’t open.)
STEP 5: Add blue cheese to pan and stir until melted.
STEP 6: Divide rice or pasta among plates (use plates with a bit of a lip to them so that you don’t have spillage issues!). Or if you want to go directly to culinary heaven, try these mussels over a bed of polenta with fresh corn…oh my goodness. Top your 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.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Mixing Bowls: We love the side handle on these bowls…it makes for steadier mixing.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Strainer: This sturdy strainer comes in all different sizes.
- Spider: This oversized mesh spoon is perfect for scooping things out!
Recipe FAQs
They are widely available in supermarkets (and seafood shops of course), in a mesh bag. You want to keep them fresh and alive before you cook them up, so if you put the mesh bag in a plastic bag, make sure you leave the top of the bag open. Make sure you toss any that have broken or open shells before you cook them.
Yep! You can use an equal amount of clam juice (look for it where you buy canned tuna fish).
You can, if you are feeling especially generous – otherwise just let your lucky diners take them out of the shells as they eat (and put a big bowl in the middle of the table for the empties.
SUCH a good question! You want to put them in some kind of a sealable bag (we hang onto disposable shopping bags for just this reason) and tie up the bag to close it, and then if you can, put them in your outside trash can. So things don’t get, you know, aromatic. 😳😳
Pop it in the comments section and I will answer pronto!
If you are a mussel lover, here is the recipe you have been waiting for all your life. (She said modestly!)
What to serve with this recipe
We love serving these mussels over pasta and rice, but sometimes we go all out and serve it with this Fresh Corn Polenta, or with some Sheet Pan Focaccia to sop up the sauce. We also like an extra veggie on the side (hello, Zucchini Carpaccio!) and for dessert? Let’s have Glazed Strawberry Bread!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Mussels in Blue Cheese Sauce
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
- Rinse mussels, discarding any with open or broken shells and pulling off any of the beards (strings coming out of the mussels).
- Melt butter in large skillet and sauté carrots and onions for 5 minutes over medium high heat.
- Add mussels and white wine and cover until mussels are open, about 5 minutes.
- Remove mussels with slotted spoon into bowl and set aside.
- Add blue cheese to pan and stir until melted.
- Divide pasta among plates (use plates with a bit of a lip to them so that you don’t have spillage issues!)
- 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: You can find them at your supermarket seafood counter in 2 pound bags. I estimate a half pound per person because this includes the weight of the shells.
- Wine: Any kind you have around will work! We usually go for a dry white wine like Sauvignon Blanc if it’s handy.
- Blue Cheese: Again, any kind will work. We like a mild blue cheese, and we always recommend going for the chunk instead of the pre-crumbled kind as crumbles can be dry. If you have extra blue cheese, use it in this recipe for Blue Cheese Pasta!
- Rice or Pasta: You can use either of these as a bed for your mussels…or you can serve them as is with some bread to sop up the glorious sauce!
mimi rippee says
Interesting! I’ve never thought of adding blue cheese to mussels. Very intriguing!
http://www.chefmimiblog.com
Hi Chef Mimi! I hope you give it a try – blue cheese and mussels are such a scrumptious combination! :)
Lyn says
Loved this recipe. I cooked it for a dinner party with a couple of friends. They loved it too. I added a clove of chopped garlic and served the mussels with rice, tomato, basil, & fetta salad & a green salad with dark rye sourdough bread. Rave reviews – simple and delicious.
Hi Lyn and thank you so much! Love your additions – and aren’t mussels the best? There is something about them that is just so deliciously festive!
Martha in KS says
I buy delicious frozen mussels in garlic butter at Aldi for around $3. And I LOVE blue cheese & never would’ve thought to pair it with seafood. I’ll start with the purchased mussels & add the cheese – sounds delicious!
I have been meaning to check out the new Aldi by us, and now that I know they have frozen mussels I have a great reason to go! Thanks Martha! :)