Ingredients: for 2 people
1 pound Prince Edward Island Mussels
½ Cup Chicken Stock
1 Cup heavy cream
¼ Cup Crumbled Bleu Cheese or Gorgonzola
Steam mussels in the chicken broth in a sauce pan with a lid.
When shells are open, drain mussels.
In sauce pan, simmer cream and bleu cheese until cheese is melted. Add the mussels and simmer for a few minutes.
Make sure you have good crusty bread to dip in the sauce.