New This Month

Mussels with Blue Cheese

  • Servings: 4


  • 1 tablespoon unsalted butter
  • 2 ounces slab bacon, cut into 1/3-inch dice
  • 4 tablespoons minced shallot
  • 2 pounds mussels, well scrubbed and debearded
  • 1 cup hard apple cider
  • 2 to 3 tablespoons crumbled blue cheese
  • 1 tablespoon chopped fresh parsley


  1. In a medium saucepan, heat butter until melted over medium-high heat. Add bacon and cook for 2 minutes. Stir in shallots and cook for 1 minute. Add mussels and cider and bring to a boil. Cook, covered, for 2 minutes. Stir in cheese, reduce heat to medium and cook until mussels are open, about 2 minutes more. Stir in parsley. Serve immediately.


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