Why It Works
- Cooking mussels is a simple process that only takes 5-10 minutes, but the dish can be customized with many different sauces.
- This preparation begins with a white wine thyme broth, with pungent blue cheese and rich cream stirred in at the last moment.
My stepfather comes from Normandy, which I secretly love for the extremely selfish reason that it means I get to visit a whole different part of France I ordinarily wouldn't and eat what I would otherwise dream of eating: mussels.
Across the bridge from Le Havre, which was destroyed in World War II and was rather hastily rebuilt, resides an adorable little seaside town called Honfleur. There, the harbor is lined with little restaurants, cafés, and bistros—some worth their salt. The dish to get is mussels. In America, we prize the giant black beasts, but in France, you get tiny, sweet, succulent mussels that I so much prefer. They come as a meal: a million little mussels in a great enameled iron pot, the lid of which quickly becomes the bowl for your million little shells. On the side comes a torn baguette and crunchy, salty fries. And at the bottom of your great mussel pot comes the sauce you ordered.
You can, if you're enterprising, try about twenty sauces. Marinière, made with white wine and onions. Dijon, made with mustard. Cream, which is Marinière with sweet, thick Normandy cream stirred in. Provençal, made with garlic and tomatoes. Garlic. Cider. Beer. Pistou. And maybe the most unique, and certainly my favorite: Roquefort, the cream sauce with sharp, pungent blue Roquefort cheese melted in. Gorgeous!
This is the perfect example of how choosing some killer ingredients means you don't have to do any work. The whole dish takes five minutes to cook, maybe ten with prep. Sweet shallots start the white wine and thyme broth; later the mussels contribute their briny liquor. It's finished with that sharp, distinct Roquefort blue and the sweet, thick cream that makes Normandy Normandy. It's perfectly balanced, with attitude. Eat it with your fingers like the Normans do, using an empty shell to pluck out fresh mussels and plop them into your mouth. Then break the shell in half and use one side as a spoon for all that sauce.
All you need is a bottle of dry, cold hard Norman apple cider and you're in business. Or Honfleur. Whichever you prefer.
This recipe was originally published as part of the column "French in a Flash."
April 2012
Recipe Details
Creamy Mussels with Sauce Roquefort Recipe
Ingredients
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
Directions
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 2 minutes.
Add the wine and 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.
Nutrition Facts (per serving) | |
---|---|
550 | Calories |
24g | Fat |
19g | Carbs |
57g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 550 |
% Daily Value* | |
Total Fat 24g | 31% |
Saturated Fat 9g | 47% |
Cholesterol 160mg | 53% |
Sodium 1278mg | 56% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 57g | |
Vitamin C 32mg | 159% |
Calcium 174mg | 13% |
Iron 15mg | 86% |
Potassium 664mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |