On a recent episode of the Food Network's Throwdown With Bobby Flay, Granville Moore's chef Teddy Folkman stole the show with his moules fromage bleu (check out our interview with Folkman here). The bowl of smoky, salty mussels is so good that even Iron Chef Flay couldn't top it. Want to try to make them at home? Check out Folkman's recipe and step-by-step video lesson.
Teddy Folkman's Moules Fromage Bleu
Serves one as a meal; two to four as an appetizer
1 1/4 pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)
1/3 cup diced applewood-smoked bacon
1/3 cup thinly sliced shallots
1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue
1/3 cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
1/3 cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed
Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.
When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.
Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.