Clean and de-beard your mussels if necessary

Heat the oil and butter in a saute pan (with preferably heavy bottom) over high heat.

Add the shallots and pepper flakes.

Cook around 5 minutes until they appear soft but not translucent.

Add the diced tomato and cook for another couple of minutes.

Add the mussels.

Toss

Add wine and lemon juice.

When mussels start to open, add the blue cheese and melt into the sauce.

When all your mussels are open transfer to a bowl with tongs

then add the juices over it.

Serve with diced parsley sprinkled on top.

(don't forget to add a large enough empty bowl on the table for the shells)