Mussels with blue cheese

6 reviews, 5 star(s). 100% would make again

Ready in 20 minutes

This is a delectable dish that can be served with white rice or french fries. I serve it with brown rice cooked with garlic.

It is very fragrant and has the taste of a high end restaurant. Mussels are not expensive and this can be served as a main dish.


2 lbs mussels
2 tbs olive oil
2 tbs butter
1/2 cup shallots; thinly sliced
1 tomato; diced
2/3 cup blue cheese
1/2 cup white wine
Juice of 1 lemon
1 Salt
1 tsp hot pepper flakes
Parsley; to decorate

Original recipe makes 4 Servings



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.


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)

Verified by stevemur
Alert editor   

Yum! One of my favorite dishes!

Calories Per Serving: 436 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Great great great this is a keeper
Gardre123 3y ago

Unique and delicious! Thank you for posting this recipe. I served it with steamed artichokes and crusty bread, both excellent when dipped in the sauce.
Moomah 4y ago

Mussel Magnificent!! Just made it for my girlfriend as she's a bit poorly, It's worked wonders. Thanks for the recipe!!!
abaillie1 4y ago

Unique and very tasteful. To top it off very easy
jackirmic 4y ago

I thought the taste of the blue cheese would be overpowering, but it wasn't. It was delicious and has replaced Mussels in White Wine Sauce as my favorite way to make mussels.
bouqui 5y ago

You can also used New Zealand mussels which are usually frozen and on the 1/2 shell - in that case when the mussels turn color they are done [I posted this recipe.]
ChefSandrine 6y ago

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