Mussels with Roquefort

• 8- 3/4 pounds, 1-18 ounces, weight Mussels
• 1 whole Small Leek
• 1 whole Carrot
• 1 whole Onion
• 4 stalks Celery
• 1 bunch Flat-leaf Parsley
• 1 cup, 2-23 teaspoons, 78 pinches Dry White Wine
• 7 ounces, weight Roquefort
• 10 tablespoons, 7 pinches Double Cream

1. 1.
2. Put the mussels in cold water for at least an hour.
3. This way they will release the sand trapped in their shells and you will be able to spot the bad ones and leave these out.
4. After an hour take them out of the water and brush them clean, then rinse and add to a new bowl.
5. 2.
6. Remove any mussels with a broken shell and the mussels that wont close when you tap them with a knife.
7. These are bad.
8. 3.
9. Slice the white part of the leek in rings.
10. Clean the carrot, celery and onion and dice into cubes.
11. Chop the parsley.
12. 4.
13. Put the mussels, wine, vegetables and parsley into a large pan and cook the mussels in a closed pan for about 5 minutes until all the mussels are open and cooked.
14. Shake the mussels about halfway through.
15. 5.
16. At this point, add the cream and the Roquefort cheese and heat this through for 1 to 2 minutes.
17. 6.
18. Serve with some withe wine, freshly baked bread or home made chips.

weight mussels, carrot, onion, stalks celery, parsley, white wine, cream

Taken from tastykitchen.com/recipes/main-courses/mussels-with-roquefort/ (may not work)