I hope everyone is enjoying their weekend. Today turned out to be a beautiful day in Chicago and I was able to enjoy a run/walk outside!
Today I am continuing the appetizer series with Blue Cheese Mussels. This dish is truly an impressive one! The recipe was shared by Maggie, a friend from Ohio, and made by Judy on Friday night. Much like the crab cakes from yesterday’s post, these mussels could be a main meal if you wanted them to be. However, I really think they’re a great appetizer because of how light and flavorful they are without being too filling.
I strongly recommend this dish. The flavors are spectacular, it’s easy to prepare and it looks pretty!
Here we go:
Blue Cheese Mussels:
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 one lemon
1 tsp hot pepper flakes
Parsley for garnish
Clean and debeard mussels. Heat oil and butter in a deep pot over high heat.
Add shallots and pepper flakes. Cook until soft, but not translucent.
Add tomatoes and cook for a few minutes. Add mussels and toss.
Add wine and lemon juice. When mussels start to open transfer one at a time to serving bowl with tongs.
Pour juices from the pot onto the mussels. Add blue cheese in chunks. Garnish with parsley.
Serve with crunchy bread and Enjoy!
Special thanks to Maggie and Judy for sharing this recipe with us today! This dish is so delicious and easy that it is sure to impress any crowd. It may seem daunting if you have never cooked mussels before, but I assure you it is easy peasy!
See you next time folks!