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Fish, South and mountains

Mussels with Roquefort sauce and oven fries

Mussels with Roquefort sauce are bouchot mussels cooked in white wine, then coated in a creamy blue cheese sauce, served with oven fries, for 4 people in 45 minutes. It's an easy recipe, at €4.00 per person. The key is reducing the cooking liquid before adding the Roquefort, so the sauce coats the mussels without turning watery.

Mussels in a creamy Roquefort sauce, with oven fries, a change from the classic marinière.

Mussels with Roquefort sauce and oven fries
Total time
45 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Roquefort changes everything about a pot of mussels. Instead of the classic marinière with butter and parsley, the sauce turns creamy and bold, with just enough blue cheese sharpness to lift the mussel broth without overpowering it. The oven fries, crisp outside and soft inside, soak up that sauce and balance the Roquefort's bite.

This dish works well on a weeknight in fall or winter, when you want something different without spending the whole evening in the kitchen. Kids who already like mussels often take to this version well, since the Roquefort melts into the sauce and tastes milder than it would in chunks. It also makes a good dinner for friends, offering something different from the usual mussels and fries without any extra work.

The ingredients

4 people

Fish counter

  • Bouchot mussels 2 kg

Dairy

  • Roquefort 100 g
  • Heavy cream 20 cl

Pantry

  • Dry white wine 20 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Potatoes 1 kg

Allergens Mollusks, Lactose

The step by step recipe

  1. Cut the potatoes into sticks, toss them with oil and salt, and bake at 220°C. 30 min

    Spread them out in a single layer so they don't overlap.

  2. Rinse the mussels under cold water and pull off the beards.

    Don't let them soak for long, they die in fresh water.

  3. Sauté the shallots, add the mussels and white wine, and cover. 6 min

    Shake the pot so all the mussels open evenly.

  4. Remove the mussels, strain the liquid, and reduce it with the cream and Roquefort. 5 min

    Don't add salt, the Roquefort and mussels are already salty.

  5. Return the mussels to the sauce and serve with the fries.

    Keep an empty shell to use as a pincer for the mussels.

Our tips to get it right

  • Pick a Roquefort that's not too aged if you're worried about a strong flavor, it will still melt just as well into the sauce.
  • Strain the mussel cooking liquid well before reducing it, any sand left at the bottom would ruin the sauce.
  • If the sauce is still thin after reducing, let it simmer a minute longer on low heat rather than adding more cream, Roquefort thickens as it cools slightly.

The variations

  • Swap the Roquefort for Bleu d'Auvergne or Fourme, for a milder, less sharp flavor.
  • For a shellfish-free version, make the same Roquefort sauce with pan-seared chicken breasts and serve with the same oven fries.
  • To save time, swap homemade fries for frozen oven fries, the rest of the recipe stays the same.

What to serve it with

  • A green salad with vinaigrette
  • Crusty bread for the sauce
  • A glass of the same dry white wine

Storage

Mussels are best eaten the same day, but the Roquefort sauce keeps for 2 days in the fridge in a sealed container. Avoid freezing this dish, mussels turn rubbery once thawed. Reheat gently over low heat, stirring, without letting the sauce boil.

Questions about this dish

Can you make the Roquefort sauce ahead of time?

Yes, you can make the sauce a few hours ahead and reheat it gently before serving. Cook the mussels at the last minute so they stay tender.

Which Roquefort works best for this recipe?

A classic sheep's milk Roquefort is all you need, no need for the most aged one. The stronger it is, the bolder the sauce, so adjust to your taste.

How do you know when the mussels are done?

Mussels are cooked as soon as they open, usually in 5 to 6 minutes over high heat with the lid on. Discard any that stay closed after cooking.

Can you use light cream instead of heavy cream?

Yes, but the sauce will be a bit less rich and may separate more easily during reduction. Lower the heat if you use a lighter cream.

How long does it take to make mussels with Roquefort sauce and oven fries?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in mussels with Roquefort sauce and oven fries?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does mussels with Roquefort sauce and oven fries cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose. Always check the labels of the products you buy.

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