Tag Archives: mussels

Moules Fromage Bleu

You know that show on the food network called The Best Thing I Ever Ate where famous chefs tell you where they had the best whatever the theme happens to be that day? Well, if I were ever asked what the best mussels dish I ever ate was it would hands down be the moules fromage bleu from Granville Moore’s in DC. In fact, these mussels beat Bobby Flay’s in his mussels throw down episode! Yeah, I love the food network 🙂

I have recreated them several times at home, and it’s actually quite simple. The ingredients are the same, but just not of the same quality as GM’s. (Sorry Giant, but you lack gourmet ingredients). But that’s how it goes sometimes and that’s OK! This dish still tastes amazing, particularly if you are a fan of bacon and blue cheese (an unbeatable combo in my book).

The ingredients:

From top left to bottom left: Blue cheese, mussels, lemon juice, shallots, spinach, and bacon. MIA- the white wine and oil.

Once you get cooking here, the process is very quick. However, first, it’s a good idea to put the mussels in a bowl and fill it with water. This allows any sand in the mussels to fall to the bottom of the bowl. Just remember to not drain them by pouring them out as this will just dump all the sand back onto them. I used a plastic strainer/spatula to remove the mussels from the bowl.

Next, it’s bacon cooking time! The recipe calls for cooking the bacon IN oil. I was very hesitant to do this, but I went with it. It forms the basis of the broth, but I find it very understandable if you wish to omit cooking your BACON in OIL.

Once the fat was rendered, I added the sliced shallots.

Doesn’t that look divine? And you can imagine how great it smelled. How can a dish go wrong from here?

[The next sequence of events is done rather quickly. My sous chef/photographer was feeling a little under the weather, so I was on my own. I tried my best to capture each step!]

At this point you want to add the mussels, wine and lemon juice and stir ’em up.

bacon shallots mussels

Once they are about half way open you want to add half of the blue cheese. You want the blue cheese to melt into the broth. I tried to move the mussels to one side of the pan to achieve this.

Just keep stirring and incorporating everything together.

Once they are fully open, you want to add the spinach.

That’s pretty much it. Once you spoon them into the bowls, top with the remaining blue cheese.


Recipe for Teddy Folkman’s Moules Fromage Bleu

Mussels Marinara

Ever since dining at Granville Moore’s in DC we have been hooked on mussels. They’re actually quite easy to make and you can make them in many different styles. Usually we try to emulate GM’s Moules formage bleu because it is delicious and we have gotten pretty good at making it, but tonight we decided to try our hand at mussels marinara. I had the idea in my head for this dish for the past few days and wanted to try to make a spicy tomato broth. Overall, I am pleased with how they turned out, but our mussels to broth ratio was not exactly what I had in mind. I wanted it to be more brothy and less chunky and the ratio of sauce to mussels was off but it was still a good dinner.

First, the mussels. We bought way too much as always- 2 2lb. bags of live mussels.

The mussels need a good rinse so they can release any sand they have inside.

…and now for the broth. We started off by sauteing some minced garlic in olive oil and adding white wine and seasonings, including red pepper which is optional if you don’t want any heat. We added a large can of crushed tomatoes and made sure to get the temperature really hot.

We have learned from experiece to get the broth very hot (up to a boil) so the mussels can cook quickly. Somehow that soothes the guilt we feel for killing them, but let’s not focus on that! The next step is to add the mussels and stir and stir and stir until they open up. You can also put the lid on to get it nice and hot in there.

(You can see the other bag in the background awaiting a similar fate)

Once they have opened up you can serve them.  Just remember that you are not supposed to eat the closed ones!

We served our mussels with some fresh Italian bread so we could soak up the remaining broth.

I seasoned the sliced bread with olive oil (via the misto), italian herbs, garlic powder, and salt and pepper and baked them in the toaster for about 10 minutes at 400 degrees.

Another alternative to the bread, or in addition to it, would be pasta or rice.  Or you can just eat them by themselves, which we have done many times before. We ate this meal as a main course, but it makes a great appetizer as well. Next time we make mussels we will probably return to the formage bleu so you will get to see that as well, hopefully soon!

Recipe for Mussels Marinara