Creamy Slow Cooker Roquefort Mussels Tips, FAQ & printable recipe

Tips for success

Serve this dish with plenty of crusty baguette or sourdough bread. The bread is essential for soaking up the flavorful, creamy Roquefort sauce that remains in the bottom of the bowl after the mussels are finished.

A light, crisp white wine is also a wonderful accompaniment that cuts through the richness of the cream.

If you prefer a thicker sauce, you can remove the mussels once they are cooked and set them aside.

Whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker and cook for an additional few minutes on high until thickened, then pour the sauce back over the mussels before serving.

Variations

• Garlic and Herb Version: Add three cloves of minced garlic and a tablespoon of fresh chopped parsley to the slow cooker along with the shallots for an extra layer of aromatic flavor.
• Spicy Blue Cheese Mussels: Incorporate a pinch of red pepper flakes or a teaspoon of mild chili paste to the sauce mixture for a subtle heat that complements the sharp Roquefort.

Storage and make-ahead

Fridge

Store in an airtight container for up to 24 hours. Cool for no more than 2 hours before refrigerating.

Reheat

Reheat gently in a saucepan over low heat until just warmed through. Do not boil, as this will toughen the mussels.

If you have leftovers, remove the mussel meat from the shells to save space and ensure they do not become overcooked when reheated.

Place the meat and the sauce in an airtight container. Consume within 24 hours for the best quality, as seafood does not maintain its texture well over extended storage periods.

While this dish is best served immediately, you can clean and prepare the mussels up to two hours in advance, keeping them refrigerated in a colander covered with a damp paper towel.

Do not combine the ingredients in the slow cooker until you are ready to begin the cooking process to ensure optimal freshness.

Serving ideas

Serve the mussels in wide, shallow bowls to showcase the beautiful presentation. Distribute the creamy sauce generously over the top of the mussels, ensuring each serving gets a good amount of the shallots and blue cheese. Providing a separate bowl for empty shells is a thoughtful touch for guests.

Pair the dish with a simple side salad featuring bitter greens like arugula or frisée to provide a refreshing contrast to the rich, creamy sauce. A squeeze of fresh lemon juice just before serving can also brighten the flavors and add a necessary touch of acidity to the final plate.

Frequently asked questions

Recipe card

Creamy Slow Cooker Roquefort Mussels

Prep 15 minCook 45 minTotal 1 hServes 4

Ingredients

• 2 lb fresh mussels, cleaned and debearded
• 2 tbsp minced shallots
• 4 oz crumbled Roquefort cheese
• 1/2 cup heavy cream
• 1/2 cup dry white wine

Instructions

1. Place the cleaned and debearded mussels at the bottom of the slow cooker ceramic insert. Scatter the minced shallots evenly over the mussels to ensure the flavor permeates the dish during the steaming process.
2. Sprinkle the crumbled Roquefort cheese over the mussels. Pour the heavy cream and dry white wine over the cheese and mussels, ensuring the liquid coats the ingredients evenly to create the steaming environment.
3. Cover the slow cooker and cook on high for 45 minutes. The mussels are done when they have fully opened; the internal temperature of the shellfish must reach 145°F (63°C). Discard any mussels that remain closed.

Contains: mollusks, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

28.5 g

Carbohydrates

9.2 g

Fat

32.4 g

Fiber

0.5 g

Sugar

2.1 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.