This is a fantastic meal that goes well with white rice or fries.
- Carbohydrate 13.8491154799488 g
- Cholesterol 95.6294943208058 mg
- Fat 19.0922101776745 g
- Fiber 0.222400004133582 g
- Protein 32.4897828945232 g
- Saturated Fat 9.06136629146638 g
- Serving Size 1 1 Serving (298g)
- Sodium 1006.51383938521 mg
- Sugar 13.6267154758152 g
- Trans Fat 2.39579984418137 g
- Calories 366 calories
Step-by-step
- Clean and de-beard your mussels if necessary
- Heat the oil and butter in a saute pan (with preferably heavy bottom) over high heat.
- Add the shallots and pepper flakes.
- Cook around 5 minutes until they appear soft but not translucent.
- Add the diced tomato and cook for another couple of minutes.
- Add the mussels.
- Toss
- Add wine and lemon juice.
- When mussels start to open, add the blue cheese and melt into the sauce.
- When all your mussels are open transfer to a bowl with tongs
- then add the juices over it.
- Serve with diced parsley sprinkled on top.
- (don't forget to add a large enough empty bowl on the table for the shells)
Blue cheese carries the primary structural weight in this dish, supplying both intense sodium and concentrated glutamates that bridge the gap between briny shellfish and dry white wine. When formulating a pan sauce containing high-fat dairy and alcohol, temperature control prevents the milk solids from breaking apart. Using a heavy-bottomed sauté pan ensures thermal mass stability over high heat, preventing hot spots that scorch the shallots during the initial five-minute softening phase. As the wine and lemon juice introduce acidity, the blue cheese proteins interact with the alcohol and residual fats, yielding a viscous emulsion rather than a separated oil slick. Discard any bivalves that remain tightly shut after six to eight minutes of steaming, as dead mollusks will not open safely. Scrub shells under cold running water immediately prior to cooking, and pull the fibrous byssus thread toward the hinge to remove it without tearing the delicate meat inside. Pair the finished dish with crusty bread or crisp french fries to absorb the remaining liquid.
