Moules Fromage Bleu~Blue Cheese Mussels with Bacon

Are You Read For A Throwdown?

Sometimes, at the end of a long day, all I want to do is veg-out! Most days between 5 pm and 8 pm, I’ve cooked dinner (sometimes incorporating a photo shoot), cleaned, bathed children, assisted with homework, read stories and started laundry. Now it’s time to sit and STARE for a bit, before I hopefully get my second wind!

One of these worn-out nights, my husband and I were flipping through the channels–trying to find something to watch we could both agree on. Bobby Flay’s Throwdown was on Food Network. Now, my husband would probably tell you I have a crush on Bobby Flay. That’s just silly. I simply appreciate his culinary-style…and maybe his freckles! That night Bobby challenged Teddy Folkman to a Mussel Throwdown. We had to watch!

Mussels are one of hubby’s favorite things to eat. He could sit and eat pounds of them at a time, oohing and ahhhing like “What About Bob”. There is a little french bistro here in Asheville we like to frequent, called Bouchon. Bouchon feels like a casual eatery in France. The interior a little too dark, a little too crowded, and a little too warm on a sultry summer evening…utterly charming! Aromas of warm pungent cheese, garlic-wine sauce and yeasty bread waft through the open windows at both ends of the restaurant, and into the back alley (also used for seating). They offer several delectable varieties of mussels accompanied by their devilish matchstick frites dipped in aioli. Choices range from the Parisian-Born Redneck, steamed in PBR beer with Dijon mustard and butter, to the Mediterranean, in a tomato-wine sauce with garlic and saffron. Bouchon is a true Asheville staple. Questions we ask tourists include…Have you visited the Biltmore? Did you drive up the scenic Blue Ridge Parkway? Have you gone to Bouchon for Mussels and Frites??? Maybe I’m exaggerating a little, but not much!

I have to admit, before Bouchon I wasn’t crazy about mussels. It was a textural thing. Yet, thanks to this wonderful little restaurant, I am a mussel-convert! Hooked enough to occasionally make them at home!

Back to My Bobby…uh…I mean, Bobby Flay. Truthfully, I can’t remember how he prepared his mussels that episode. All I remember is that the challenger beat him with Moules Fromage Bleu, or blue cheese mussels…with bacon. Doesn’t that sound incredible? Here is the recipe–I haven’t changed a thing. I figured if it could beat Bobby, I better leave them alone!

P.S. As soon as I’m able to acquire one of Bouchon’s mussel recipes, I’ll share!

To Prepare:

*First rise and check all the mussels. If they are cracked–throw them out! If they are slightly opened, squeeze them. If they don’t close back up within a few seconds–throw them out! One bad mussel can spoil the whole pot!

Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. (I take the bacon out, then add it back in at the end so it stays a little crisp!)

Add the shallots, saute a minutes or two, then add the 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. Top with the rest of the blue cheese and the bacon! Serve with crusty bread to sop up the blue cheese broth!

Print
Print
Save
Save

Teddy Folkman's Moules Fromage Bleu

Ingredients:

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 de-stemmed
Sea salt, as needed
Black pepper, as needed

Directions:

*First rise and check all the mussels. If they are cracked--throw them out! If they are slightly opened, squeeze them. If they don't close back up within a few seconds--throw them out! One bad mussel can spoil the whole pot!

Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. (I take the bacon out, then add it back in at the end so it stays a little crisp!)

Add the shallots, saute a minutes or two, then add the 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. Top with the rest of the blue cheese and the bacon! Serve with crusty bread to sop up the blue cheese broth!

Serves one as a meal; two to four as an appetizer (I usually double this for my family of four!)

Related Posts

18 Responses to “Moules Fromage Bleu~Blue Cheese Mussels with Bacon”

  1. #
    1
    laura — May 5, 2010 @ 4:06 am

    Ahhh – mussels are one of my very favorite seafoods! This sounds heavenly, Sommer. P.S. Here's my request for an awesome spaghetti alle vongole recipe at some future date.

    Reply

  2. #
    2
    redkathy — May 5, 2010 @ 4:09 am

    Beautiful display! Quite a different style than what I'm used to. Looks delicious, a recipe I would like to try for sure. I serve mussels with a spicy, chunky red sauce.

    Reply

  3. #
    3
    brad — May 5, 2010 @ 4:21 am

    Is there anyway to order take out at 2am? If so I'll take 2,or just give the recipe to my wife,and I will order from her.

    Reply

  4. #
    4
    Sharlene (Wheels and Lollipops) — May 5, 2010 @ 6:15 am

    Mussels are a staple in this household when they are in season. I went to college in Montreat (20 miles out of Asheville) and have very fond memories of this part of NC. Thanks for the trip down memory lane. I took my hubby to visit before we moved back to France and we ate in the most wonderful Italian restaurant on the square I think, it was a very small restaurant and the menu was limited but outside of Italy it was one of the best meals I had.

    Reply

  5. #
    5
    Cherine — May 5, 2010 @ 6:39 am

    I love mussels and this recipe is awesome with the addition of blue cheese and bacon!

    Reply

  6. #
    6
    Devaki — May 5, 2010 @ 7:12 am

    Dear Sommer – I really enjoyed reading this post and all about your crush wrt Bobby Flay's freckles + Bouchon:)

    Love the post, the description, the recipe and the pics. Stellar flavors!

    Ciao, Devaki @ weavethousandflavors

    Reply

  7. #
    7
    PFx — May 5, 2010 @ 9:58 am

    When I see Bobby, he has that clueless face when cooking. Pretty annoyed that his fried chicken recipes never seemed to work for me…

    The mussels look finger lickin' delish! What did you think of the taste?

    I'd probably add heaps of butter or cream, just to overkill the whole thing. Hahaha.

    Reply

  8. #
    8
    Erin at The Healthy Apron — May 5, 2010 @ 2:36 pm

    My husband loves mussels but I still have that texture aversion thing. This is an inspiring post but I don't know if I'm there quite yet! I LOVE bobby flay's showdown's though!

    Reply

  9. #
    9
    Lazaro Cooks! — May 5, 2010 @ 3:39 pm

    I've actually eaten at Teddy's place. The mussles are very good. Great job with the dish. Cheers!

    Reply

  10. #
    10
    citronetvanille — May 6, 2010 @ 2:37 am

    Oh I looooooove mussels, and your recipe is a mouthwatering one! Next time I see Bobby Flay I will look at him more carefully, I think freckles are cute too actually.

    Reply

  11. #
    11
    Linn @ Swedish Home Cooking — May 6, 2010 @ 6:46 am

    Mussels is one of my favorite seafood. It is cheap and tasty and you can make so many variations of it. Your recipe sounds super delicious!

    Reply

  12. #
    12
    Sara — May 6, 2010 @ 3:02 pm

    These look wonderful. Ii love to add spinach to different dishes, but have yet to my mussels. I'll be sure to try this soon.

    Reply

  13. #
    13
    sweetlife — May 6, 2010 @ 4:14 pm

    I'm with you I adore Bobby, he's thowdown show is fun, I like mussels, but the recips i have are boring, this looks so tasty…great for the weekend

    sweetlife

    Reply

  14. #
    14
    momdiggity.com — May 7, 2010 @ 7:05 pm

    I love mussels and those sound amazing! I also love Bobby Flay and had a photo opp with him a couple of weeks ago at one of his restaurants in NY. I was thrilled:)

    Reply

  15. #
    15
    Dinners and Dreams — May 9, 2010 @ 10:02 pm

    Fantastic seafood dish. I love fromage bleu.

    Reply

  16. #
    16
    Sharon (Madison Village) — August 1, 2013 @ 3:32 pm

    Prepared this for our evening meal tonight and it was entirely remarkable. Did the recipe pretty much as written but substituted a tablespoon+ of chipotle oil for the olive oil. And incorporated my own pasta. This is without doubt a keeper formula for a brilliant repast!!

    Reply

    • Sommer — August 1st, 2013 @ 6:26 pm

      Thanks Sharon!

      Reply

Trackbacks/Pingbacks

  1. Pingback: Family and Food | Somewhere Between Woman, Mom, and Professional

Leave a Comment