Chef Teddy Folkman’s Mussels Recipe

Chef Teddy Folkman’s Mussels from Throwdown! with Bobby Flay

1 pound rope grown PEI mussels
4 tablespoons blended oil (40 percent extra virgin olive oil, 60 percent canola)
1/3 cup applewood smoked bacon, diced
1/3 cup thin 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
black pepper

Heat oil in pan with bacon until bacon is rendered and is slightly browned. Add shallots and mussels and toss ingredients together. Add white wine and lemon juice and toss ingredients together.

When mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in spinach. Season with sea salt and black pepper to taste.

Plate and top the mussels with the remainder of the blue cheese. Serve with a French baguette and frites.

Recipe courtesy of chef Teddy Folkman and Granville Moore's.