Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France.
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Roasted endive and pears are piled onto a baby arugula salad, studded with walnuts and shingled with planks of spicy Roquefort cheese. A wintry take on the classic endive and Roquefort salad.