- 2 Tbsp unsalted butter
- 1 Tbsp plain flour
- 1kg black mussels
- 2 bay leaves
- 500ml white wine
- 1 chicken stock cube
- 100g blue cheese
- ½ bunch parsley, chopped finely
- 2 cloves garlic, sliced finely
- juice 2 lemons
- crusty bread, to serve
1 Place the butter and flour in a large heavy-based pot and set over a moderate heat. Cook, whisking constantly, until the mixture thickens and resembles wet sand. Add the mussels, bay leaves, wine and stock cube, turn the heat to high, and cook for 5 minutes, or until all the mussels have opened.
2 Stir in the cheese, parsley, garlic and lemon juice. Serve with crusty bread.
PROFESSIONAL TIP: Always de-beard mussels pulling upwards, not down.