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New Zealand Muscles (and Mussels)

Posted by Peggy on February 22, 2014

Recipe: Mussels in a Blue Cheese-Sauvignon Blanc Bath


  • 4 tablespoons unsalted butter or olive oil, or a combination of both
  • 2-4 teaspoons minced garlic*
  • 2 cups Sauvignon Blanc
  • 1 cup seafood stock
  • 2 cups packed crumbled blue cheese
  • 3 pounds mussels, (green lips, preferred) rinsed and scrubbed
  • 1/4 cup chopped fresh parsley
  • Freshly sliced bread


  1. Scrub shellfish under cold water, debearding for aesthetics, if desired.
  2. In a Dutch oven or large, heavy-bottomed pot with a tight-fitting lid, heat butter or oil over medium heat. Add garlic and cook until just fragrant, taking care not to burn; 2 to 3 minutes.
  3. Stir in wine and stock and bring to a simmer. Stir in blue cheese and whisk until melted and combined into a sauce. Cover pan and raise heat to medium-high; stir in mussels.
  4. When mussels have opened, remove pot from heat, discard unopened mollusks, and stir parsley into pan. Serve with bread for sopping sauce.

*The garlic I’ve been using in New Zealand is less pungent and more sweet then what I’m used to using in Michigan. I’ve been doubling up.

Number of servings (yield): 3-4

Time: 25 minutes

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