- 450 grams mussels
- 1 cup julienned vegetables (leeks, celery, onions, carrots)
- 1/2 cup 35% cream (or Half & Half)
- 1/2 cup fish stock
- 125 grams blue cheese
- 1/4 cup white wine
Combine all ingredients in a covered pot. Cook until all mussels open, then enjoy! Serve in a big bowl with a side a Belgium fries and mayonnaise.