Mussels in Roquefort Sauce (Moules au Roquefort)

Soooo delicious. Super pleased with my modified version, 10/10! Highly recommend serving with Ore-Ida Fast Food Style French Fries baked in the oven at 450°F for 10 min.

Link to my YouTube video of preparation: https://youtu.be/8iSZxzZfLd8

Link to original recipe (in French): https://www.marmiton.org/recettes/recette_moules-au-roquefort_36429.aspx

Recipe below contains my modifications.

1 T. salted butter

2 medium shallots, minced

175 mL dry white wine (I used Château Ste Michelle Sauvignon Blanc), plus a splash more

2 lbs. frozen mussels, cleaned/pre-cooked/in shell (used Wholey Brand, found at Tony's)

8 oz. crème fraîche

3 oz. Roquefort, crumbled as best you can

~1 T. chopped fresh Italian parsley

kosher salt and coarse ground black pepper, to taste

1. In a medium saucepan over medium heat, melt butter, then add shallots to pan. Cook, stirring frequently, until shallots start to turn slightly translucent (a couple of min).

2. Meanwhile, in a large pot, heat the 175 mL of white wine over medium heat. Add the frozen mussels to the pot and cover with lid. Let cook for around 5 min, stirring once during this time.

3. Stir in the crème fraîche and Roquefort with the cooked shallots, until mixture becomes smooth (does not take long). 

4. Season the cream mixture with Italian parsley, kosher salt, and coarse pepper. Remove from heat.

5. Remove mussels from heat. Pour off some, but not all, of the wine-brine mixture from the cooked mussels (you can also leave all of it or pour all off; I chose to keep maybe around 1/3 of it). 

6. Pour the cream mixture all over the mussels and stir to combine/coat. Serve up and enjoy!