What’s on for this week’s Fri- Food & Vino -Day? Mussel Pots is what!!
You know that memorable meal that you once had? The one you will always remember for one reason or another? Maybe it was the restaurant? You were celebrating a special occasion? My whole life, being of European heritage, revolves around food and meals so nearly every memory I have involves food 😉 but one stand out occasion was a low key New Years Eve we had at home when the big two babes were still tiny with a few close friends, including the bestie. The bestie’s husb made a blue cheese mussel pot for us all, and it was to die for. Next level. Beyond. No words. In reality, the legend of said mussel pot has probably surpassed it’s reality but the dish had everything I could want; seafood? check! stinky blue cheese? check! bestest friends? check! big shared messy meal? check! I’ve never tried to replicate this mussel pot fearing the worst-it won’t live up to memory, but it’s been five years now since this Ah-maze dish so I’m putting my big girl pants on and I’m going to give it a go!
First up, the dish to cook it in…one needs a BIIIIIIG pot, big enough for all the flavourings, the liquid, the mussels to pop open. The first is def the luxe option, the second more everyday…if you’re a big mussel fan the first would be awesome!!!
- Moules au Roquefort (Mussels with Blue Cheese) from Stefan’s Gourmet
- Creamy Mussels with Roquefort Sauce by Kerry Saretsky on Serious Eats
- Mussels with spinach, leeks & blue cheese by Anna at Morsels and Musings
The basics, from the thousands of recipes out there, seem to be mussels (obvs), blue cheese (also obvs), a white wine and shallots or leeks, the rest differs from source to source…herbs, fragrants, cream etc etc. Lots of blue cheese mussel pot recipes also include bacon which would be yum but would also ramp up the salty factor, spinach and leeks sounds fab though!
a tune to cook to:
the wine (by Nicci from Vinomofo):
“Mussels and blue cheese – um, YUM! Two amazing flavour sensations deserve an equally tantalizing wine. Bring in our lovely goddess of riesling, Fanny Limehead. The zesty citrus character will cut through the rich creamy sauce and complement the salty mussel juices while her generous fruit intensity will contrast and embrace the power of the blue. A sultry match! 😉 “
“However, if you’re not a riesling fan then this mofo favourite savvy B will work just as well. We’ve got a keen following of our Cirro savvy and my clients tend to buy in lots of 3 dozen or more!!!! The bite of the blue will be nicely rounded out with the lush Marlborough-style tropicals while the crisp freshness counters the creamy-salty mussel flavours and allows those succulent little suckers to shine!”
“I know what I’m making this weekend!”
Because you need a BIIIIIIG bowl to handle the mussels and sauce! And stretchy pants so you’re comfy for your feast 😉
So will you be mussel potting this weekend?! I’m definitely popping into the menu plan, yummmmmm!!!!