Mussels with Blue Cheese

Mussels with Blue Cheese
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 3

    shallots, chopped

  • 4 Tbsp.
    (60 mL)

    fresh parsley, chopped

  • 1

    sprig of thyme

  • 1

    small bay leaf

  • 1 cup
    (250 mL)

    pale ale

  • Salt and freshly ground pepper to taste

  • 2 kg

    fresh mussels, cleaned

  • 1/3 lb
    (150 g)

    canadian bleubry cheese


In a large saucepan, melt the butter and brown the shallots over a medium heat for 3 to 4 minutes.

Add 2 tbsp (30 mL) parsley, thyme, bay leaf, and the beer. Season with salt and pepper to taste. Increase the heat to high and bring to a boil.

Add the mussels, cover and cook until the mussels open. Shake the pan from time to time.

Remove pan from heat. Divide the mussels between deep serving plates.

Whisk the Bleubry cheese into the cooking liquid, and let it melt. Pour over mussels and sprinkle with remaining parsley.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007