Bleu Cheese Mussels

Yeah, you read that right.  Bleu.  Cheese.  Mussels.  <wipes drool off keyboard>

I first heard about Bleu cheese mussels on Bobby Flay's Throw Down.  Every single ingredient in this recipe makes me absolutely swoon.  For this go-round I was feeding a pescetarian friend so I used vegetable broth and had to eliminate the bacon (gasp!) but they were still amazingly tasty!

Bleu Cheese Mussels
2 pounds mussels
Olive oil, a couple turns of the pan
1/2 cup finely diced bacon or pancetta
1/2 large yellow onion, finely diced
2 cloves garlic, finely diced
2 cups chicken broth
1/3 - 1/2 cup white wine (I use Chardonnay)
Juice of 2 lemons
2 medium tomatoes, diced (or canned, drained)
Salt, to taste
Crushed red pepper flakes, to taste
Handful of baby spinach, cleaned and de-stemmed (the bagged stuff works for me)
8 oz Bleu cheese, crumbled
Heavy whipping cream (just a splash... can be eliminated)

Rinse, clean (remove any remaining beards) and check all the mussels.  If they are cracked, throw them out. If they are opened a little, squeeze them.  If they stay shut, you can use them.  If they don’t close, throw them out.  "When it doubt, throw it out."



Heat the oil in a pot over medium-high heat.  Cook the bacon until the fat is rendered and it is slightly browned.  Remove the bacon to a plate covered with a paper towel.  Set aside.

Saute the onion and garlic in the bacon fat, for two to three minutes or until onions are translucent.  (Since I didn't use bacon this time, I threw in a tablespoon of butter to add some flavor.)  Lightly salt the onion/garlic mixture.  The mussels and cheese will add some salt, so under season.  Add the chicken broth, wine, lemon juice, tomatoes and red pepper.  Bring to just under a simmer and add the mussels.

  

  

When the mussels start to open, add the spinach, half of Blue cheese and the cream.  Stir to melt the cheese into the broth.  As soon as all mussels are open, remove from the heat and serve immediately.  I like to use tongs to distribute the mussels into bowls and then add a ladle or two of the broth over the top.  Then sprinkle on the rest of the cheese and bacon.

  



Serve with crusty bread for rippin' and dippin'!!

Reserve the broth!  It makes a very decadent risotto!!!