Secret Sauce

Moules au Roquefort by Maximilien


From Christian Potvin of Maximilien:

One of our most loved mussels recipes, made with the best Roquefort out of France, seafood from Penn Cove, and featuring beer from Pike Place Market!



1 tablespoon unsalted butter

4 ounces diced thick-cut bacon

¼ cup diced shallots

1 pound Penn Cove mussels, scrubbed and debearded

⅔ cup Pike Brewing Company Pale Ale

1 cup heavy cream

3 ounces crumbled Roquefort cheese, divided

Kosher salt and white pepper, to taste

1 tablespoon chopped flat-leaf parsley



In a medium pan over medium heat, cook the butter, bacon, and shallots until the shallots are tender and lightly browned, 3-5 minutes.

Add the mussels, then pour over the ale, and stir in the cream and ⅔ of the Roquefort. (Reserve the remaining cheese for garnish.) Increase the heat to medium-high, cover the pan, and cook until the mussels have opened, about 5 minutes, gently shaking the pan once or twice. Discard any unopened mussels. 

Use a slotted spoon to transfer the mussels to individual shallow serving bowls. Taste the cooking liquid for seasoning, adding salt and white pepper to taste, then spoon over the mussels. 

Sprinkle the parsley and remaining Roquefort over the top of the mussels, and serve right away.


Serves 2.