MOULES AU ROQUEFORT

Moules au Roquefort image

Number Of Ingredients 13

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2 pounds Mussels (rinsed and scrubbed)
2 tablespoons Butter
2 Shallots (finely chopped)
5 cloves Garlic (finely diced)
2 cups Sauvignon Blanc
1/2 cup Parsley (roughly chopped)
1 stalk Celery (roughly chopped plus leaves)
2 sprigs Thyme sprigs
1 sprig Rosemary
1/3 cup Heavy cream
7 ounces Roquefort (two packages)
1 teaspoon Black Pepper
1/8 teaspoon Cayenne

Steps:

1. In a pot on medium heat, heat the butter, shallot, diced garlic, celery and rosemary. After three minutes add the thyme sprig and sauté until softening.
2. Increase the heat and add the mussels and wine. When the wine starts to boil, cover the mussels and turn the heat down. Cook for five minutes.
3. With a slotted spoon, remove the mussels to a large bowl. Increase the heat and add the cream, peppers and roquefort. Stir and allow to thicken.
4. Pour sauce over mussels. Serve over linguine or with toasted bread.