INGREDIENTS

• 1 tablespoon olive oil
• 2 shallots, finely diced
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 8 stems thyme
• 1 3/4 oz Roquefort, roughly crumbled
• 2 pounds mussels, cleaned and debearded
• Sea salt
• Freshly cracked black pepper
• 1/3 c heavy cream

PROCEDURE

Heat the olive oil in a wide sauté pan over medium heat.  Add the shallots, and sauté until just soft, about two minutes.  Add the wine and the thyme, and increase the heat to high.  When the wine boils, add the Roquefort and mussels.  Season with salt and pepper.  Cover the pot, and cook over medium-high heat for 4 to 5 minutes, until all the mussels have opened.  Turn off the heat, stir in the cream, and serve.  I like to serve this with grilled country bread and a dry apple or pear cider from northern France—apples and pears and blue cheese.  Nothing goes better together!