Mussels in Roquefort Sauce

Name: Mussels in Roquefort Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1kg fresh mussels; 80g Roquefort cheese; 1 onion; 1 glass plant-based milk; Black pepper; Extra virgin olive oil

Fish & seafood

Be the first to rate it!

These mussels in Roquefort sauce come with a creamy sauce made from cheese, onion, and plant-based milk that always has us reaching for bread to dip. It is a simple recipe, the kind I love bringing to the center of the table to share as an appetizer. With one kilo of mussels, I make a platter for four, perfect for kicking off a meal without any fuss.

What I love most about these mussels with Roquefort is the contrast between the fresh seafood flavor and the rich cheese, mellowed out by the onion and plant-based milk. To keep the sauce smooth and velvety, it is best to melt the cheese gently over low heat. We can enjoy them hot or cold, and I always save any leftover sauce to use in another meal.

If you love mussels in sauce, I recommend my Curried mussels and Mussels in mustard sauce for some variety on your appetizer table.

Prep: 20 minCook: 20 minServes: 4

Share on WhatsApp

Ingredients

Here are the ingredients

1kg fresh mussels
80g Roquefort cheese
1 onion
1 glass plant-based milk
Black pepper
Extra virgin olive oil

Step by step

Method

1Clean the mussels well, transfer them to a pot, cover, and cook them on their own without any water until they all open up (we are steaming them).
2Meanwhile, heat a drizzle of extra virgin olive oil in a skillet and gently sauté the onion.
3Before it starts to brown, add the plant-based milk, Roquefort cheese, and a pinch of pepper.
4Stir well and let it simmer gently for 6-7min.
5In the meantime, arrange the mussels on a large serving dish or platter, removing one of the shell halves from each.
6Then, spoon the piping hot sauce all over the mussels.

Extras

1They can be enjoyed warm or cold.
2You will have leftover sauce, which you can freeze for future dishes.

Frequently asked questions

How long do mussels in Roquefort sauce keep in the fridge?

Store them in an airtight container in the refrigerator within two hours of cooking and eat them preferably within 24 hours. If you want them warm, only reheat the portion you are going to eat, gently over low heat until piping hot.

Can I replace the plant-based milk with dairy milk?

Yes, you can use the exact same amount of milk. If choosing plant-based milk, make sure it is unsweetened and unflavored so it does not add sweetness to the sauce.

What cheese can I use if Roquefort is too strong for me?

You can swap it for a milder blue cheese, such as sweet Gorgonzola, using the same amount. You can also start with less cheese and add more after tasting the sauce.