Mussels with Blue Cheese and Pancetta
Bistro mussels at home
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.
