Go to Lee's RecipesMoules Fromage Bleu

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.

Moules Fromage Bleu

Serves one as a meal; two to four as an appetizer


1 1/4 pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)
1/3 cup diced applewood-smoked bacon
1/3 cup thinly sliced shallots
1/4 cup Hook's Blue Cheese*, or a similar mild, creamy blue
1/3 cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
1/3 cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed


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.
When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.
Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.


* 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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