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Ingredients
2kg of fresh moules
2 onions
50 cl dry white wine or cider
50 cl of thick cream
a good piece of Roquefort, really depending on your taste, as roquefort is a strong flavoured blue cheese
a good amount of black pepper
Method
1. Put olive oil into a wide-bottomed pan that has a lid, and turn heat to medium. Add mussels.
2. Cover while mussels steam for one minute or so, then uncover and stir them.
3. Remove any that have opened. Continue this until all the mussels have opened, then filter and reserve the cooking juices.
4. Mix the cream with a piece of Roquefort (quantity to taste) until blended, add the moules, juice and pepper, stir over a medium heat and serve.
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