Sambuca Bleu Cheese Mussels with Bartlett Pear Inn

The executive chef team from Bartlett Pear Inn taught us how to make Sambuca Bleu Cheese Mussels. Chef Phil Lind and Chef Dave Kneller say it’s the perfect combination of savory, sweet and an eastern shore favorite – seafood!

If you’d like to try the recipe for yourself, all you need is right here.

Sambuca Chapel Farms Bleu Cheese Steamed Mussels

1 lb Fresh Mussels
1 Tablespoon of Extra Virgin Olive Oil
1 Medium Shallot, Sliced
1 Garlic Clove, Sliced
1 ounce Sambuca Liquor
1 ounce White Wine
¼ Cup Heavy Cream
1 ounce Bay Bleu Cheese
20 Parsley Leaves, chopped

-Scrub the mussels clean under cold running water. If the mussel beard is hanging off the side, remove this from the shell and discard.

-In a medium size pot, sweat the shallots and garlic in the extra virgin olive oil until soft and translucent. Pull the pot off of the open flame if cooking on a gas range and then add the Sambuca and white wine. Bring to a simmer quickly and flame the alcohol using a lighter wand to keep a safe distance from the fire. When all of the alcohol burns off (the flame disappears), add in the heavy cream and bleu cheese. Add the cleaned mussels to the pot. Cover the pot and cook on medium heat until all of the mussels have opened. Once they have all opened, add the fresh chopped parsley and stir the mussels with all of their ingredients. Using a slotted spoon, lay the steamed mussels in your serving bowl. With all of the reserved juices, season with a desired amount of salt, pour the Sambuca bleu cheese broth over the mussels and serve with some toasted baguette. Enjoy!!