Author Notes: When you think shellfish, you seldom think of adding cheese. This is a quick and amazingly delicious dish that can be served as either an appetizer or an entreé. And when I say quick, I mean no more than fifteen to twenty minutes. —Foodhang
pounds Prince Edward Island mussels
large shallots (or 1 large onion) chopped fine
strips of lean bacon, diced
cup chopped parsley
cup crumbled blue cheese
cups white wine
- Simply cook the bacon in a large lidded pot. When the bacon is about half cooked , around three minutes, add the shallots and sauté in the bacon fat until soft, about a minute and a half. Add a cup of wine, half a cup of parsley and half of the blue cheese. As soon as the cheese melts, add the remaining wine, salt & pepper. When the liquid comes to a boil, add the cleaned mussels. They will open within 4-5 minutes if not sooner. Stir occasionally bringing the bottom layer of mussels to the top, as they will open first. After five minutes turn off heat, stir and add the remaining parsley and blue cheese over the top. Serve in bowls, garnish with a sprig of parsley and make sure you have enough good crusty baguettes to soak up the broth. You’re not going to want to leave a drop left in the bowl.