Mussels with Blue Cheese and Pancetta

There’s something magical about returning home from a memorable trip and heading straight to the kitchen to recreate the flavors that inspired you along the way.

Ed and I recently traveled to the Charlevoix region of Québec Province in Canada, a rural gem about two hours northeast of Québec City along the St. Lawrence River. The scenery alone—rolling hills, riverside views, and charming small towns—would have been enough. But the food sealed the deal. The area is known for its microclimate, making it unusually fertile for growing produce. Add to that a bounty of locally made cheeses, meats, mushrooms, beers, spirits, and some of the best dry apple ciders we’ve ever tasted. The region is also home to ‘La Route des Saveurs’ or the Flavor Trail (see map), a brilliant initiative that highlights local producers and restaurants committed to showcasing their region’s culinary offerings.

Following the Flavor Trail, we enjoyed some spectacular meals, including a dinner at Bistro Local 245 in La Malbaie where we both ordered mussels that left a lasting impression. They were bathed in white wine, shallots, blue cheese, and a touch of Dijon mustard—comforting yet elegant. Local cheese producer Familie Migneron’s Ciel de Charlevoix (Sky of Charlevoix) was perfect with these mussels. (We later had the good fortune to visit Famile Migneron and dine at their fabulous restaurant, Faux Bergers.) Once home, I knew I wanted to try making them myself.

I began by sautéing pancetta. Then cooking mussels in shallots and white wine. Once the mussels opened, I removed them and created a sauce using crumbled Stilton (Ed’s favorite blue cheese), half and half, Dijon mustard and fresh thyme from our garden. The result was a velvety, tangy, deeply flavorful sauce (the star of the dish) that paired beautifully with the briny mussels and crispy pancetta. Serve this dish with plenty of good bread—you won’t want to leave a drop behind. 

As an added bonus, the sauce reminded me of our favorite lightly broiled oysters at Birchrunville Store Cafe in Birchrunville (nestled in Chester Springs), Pennsylvania, which are broiled with Roquefort and pancetta.

Look for a few more culinary inspirations from our trip to Québec.

Mussels with Blue Cheese and Pancetta

Bistro mussels at home

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Course Main Course

Servings 2

Ingredients

  

• 2 teaspoons extra virgin olive oil
• 4 ounces pancetta diced (see Notes)
• 2 medium shallots chopped
• 1 cup dry white wine
• 2 pounds mussels cleaned
• 4 ounces blue cheese such Stilton or Roquefort, crumbled and divided
• 1/2 cup half and half
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh thyme leaves
• Freshly ground black pepper
• Serve with baguette or rustic bread slices

Instructions

 

• In a large Dutch oven (4 to 5 quarts) or braiser with a lid, heat olive oil over medium heat.
• Add pancetta and cook for 4 to 5 minutes or until crisp. Using a slotted spoon, remove pancetta to a paper towel-lined plate. If you have more than 1 tablespoon of fat, remove it with a spoon.
• Add shallots to the pot and cook, stirring, until soft, about 3 minutes.
• Add wine and bring to a simmer.
• Add mussels, cover, and cook (over medium heat), undisturbed, until the mussels open, about 5 to 6 minutes.
• Uncover and using a slotted spoon, transfer the mussels to a serving bowl.
• Stir 3 ounces of blue cheese, half and half, Dijon mustard and thyme into the shallot-white wine broth. Whisk until velvety smooth, about 1 to 2 minutes. Season with freshly ground black pepper.
• Return the mussels and pancetta to the pot and toss gently. Sprinkle with the remaining 1 ounce of blue cheese.
• Serve warm.
• Serve with baguette or rustic bread slices.

Notes

• Look for 4-ounce packs of diced pancetta which is perfect for this dish (my Wegmans carries these). I keep a pack or two in the freezer. If you’re using frozen pancetta, cook it straight from frozen and add 2 minutes of cooking time.