from Teddy Folkman
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On an episode of the Food Network's Throwdown With Bobby Flay, Granville Moore's chef Teddy Folkman stole the show with his moules fromage bleu. The bowl of smoky, salty mussels is so good that even Iron Chef Flay couldn't top it. Go to web site for added items such as interview and Folkman's recipe and step-by-step video lesson.
Serves one as a meal; two to four as an appetizer
1 1/4 pound rope-grown P.E.I. mussels
Heat the oil in a pan over high heat. Cook the bacon until the fat is
rendered and it is slightly browned. Add the shallots and mussels and
toss together. Add the white wine and lemon juice and toss together.
* Hook's Blue Cheese is a Danish style blue aged over 1 year with a strong, tangy blue flavor and a somewhat sweet finish. Hook's Cheese Company is located in Mineral Point, Wisconsin. See more at Hook's Cheese Company www.hookscheese.com/
Source: Best Bites Blog http://www.washingtonian.com/blogarticles/8639.html
accessed January 3, 2012
Video also at http://www.viddler.com/explore/washingtonian/videos/21/
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