Mussels Fromage Bleu Recipe

Prepare bread

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a small bowl, combine softened butter and 1 minced garlic clove; stir until blended. Spread a thin layer of garlic butter on each bread slice. Sprinkle evenly with grated Parmesan and chopped parsley.

Toast

Arrange slices on the baking sheet and toast in the preheated oven until edges are golden and cheese is melted, about 6–8 minutes. Remove and keep warm. Reserve oven for use later if needed.

Prepare mussels

Rinse mussels under cold water; scrub shells and remove any beards. Discard any mussels with cracked shells or that remain open when tapped.

Cook bacon

In a large, heavy-bottomed pot or deep skillet with a lid, cook the diced applewood smoked bacon over medium heat until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and reserve the rendered fat in the pot (leave about 1 teaspoon if very fatty).

Sauté aromatics

Add 1 tablespoon olive oil and 1 tablespoon butter to the pot with bacon fat over medium heat. Add finely chopped onion and cook until translucent, about 3–4 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to prevent burning.

Deglaze & build broth

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Bring to a simmer and reduce by about one-third (2–3 minutes). Add 1/2 cup chicken or seafood stock, 2 tablespoons fresh lemon juice, and remaining 2 tablespoons butter. Stir until butter melts and the liquid is slightly glossy. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting later to taste.

Add mussels & wilt greens

Increase heat to medium-high. Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4 minutes. Remove the lid and add the 2 cups baby spinach (or mixed baby greens) and the reserved crisp bacon; cover again and steam until mussels have opened and greens are wilted, about 1–2 more minutes. Discard any mussels that remain closed.

Finish with bleu cheese

Lower heat to low. Sprinkle 3/4 cup crumbled bleu cheese over the mussels and gently stir or tilt the pot so melting cheese incorporates into the broth, creating a creamy, slightly tangy sauce—do this for about 1 minute. Taste the broth and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Serve

Ladle mussels and broth into shallow bowls. Spoon remaining broth over the mussels so each serving has a good amount of liquid, wilted greens, and bacon pieces. Top with the Parmesan toasts placed on the side or partially over the bowl so they soak slightly but remain crisp.

Scatter an extra 1/4 cup crumbled bleu cheese and chopped fresh parsley over the plated mussels if using. Serve immediately with lemon wedges at the table for squeezing.