Recipes

Inventive ways of using our blue cheeses

Irish Mussels with Cashel Blue

Preparation time: 30 mins | Cooking time: 15 mins | Serves: 2

This is a really easy, simple recipe that captures the freshness and the best of Irish food – mussels from the sea and a blue cheese sauce made with Cashel Blue!

You will need a large frying pan with a lid for this recipe.

  • 500g Fresh Irish Mussels
  • 1 medium Red Onion
  • 15ml White Wine
  • 50ml Cream
  • 75g Cashel or Crozier Blue Cheese
  • 1 Handful Chopped Fresh Parsley
  • Freshly Ground Black Pepper
  1. Chop the red onions and fry in some oil
  2. While the onions are frying, heat up the cream in a saucepan, and add in the Cashel Blue Cheese so that it melts in. This will be your basic blue cheese sauce. Once the cheese has melted in, keep the sauce ready on a very low heat.
  3. Back to the frying pan – when the onions are nice and soft, add in the white wine, stir it around with the onions letting it simmer and reduce.
  4. Add in the fresh mussels to the pan with 2 cups of fresh water, and toss around the mussels and the onions together. Throw on a few pinches of freshly ground black pepper. Put the lid on the pan and let it all simmer
  5. After 7-10 minutes, or until the mussels are nicely cooked, remove the lid and spoon out the mussels into 2 pretty bowls, allowing some of the juice to be transferred also.
  6. Next spoon over the blue cheese sauce generously, and sprinkle with some fresh parsley.
  7. Serve with some slices of toasted sourdough with olive oil.

Ingredients:

  • 500g Fresh Irish Mussels
  • 1 medium Red Onion
  • 15ml White Wine
  • 50ml Cream
  • 75g Cashel or Crozier Blue Cheese
  • 1 Handful Chopped Fresh Parsley
  • Freshly Ground Black Pepper

Method:

  1. Chop the red onions and fry in some oil
  2. While the onions are frying, heat up the cream in a saucepan, and add in the Cashel Blue Cheese so that it melts in. This will be your basic blue cheese sauce. Once the cheese has melted in, keep the sauce ready on a very low heat.
  3. Back to the frying pan – when the onions are nice and soft, add in the white wine, stir it around with the onions letting it simmer and reduce.
  4. Add in the fresh mussels to the pan with 2 cups of fresh water, and toss around the mussels and the onions together. Throw on a few pinches of freshly ground black pepper. Put the lid on the pan and let it all simmer
  5. After 7-10 minutes, or until the mussels are nicely cooked, remove the lid and spoon out the mussels into 2 pretty bowls, allowing some of the juice to be transferred also.
  6. Next spoon over the blue cheese sauce generously, and sprinkle with some fresh parsley.
  7. Serve with some slices of toasted sourdough with olive oil.