A illustrated recipe for the weekend… Yummy!

Mussels with Roquefort Sauce is a meeting between land and sea. This dish is known all over France. Soft juicy moules roquefort cheese, fresh cream and a good mill of pepper make a wonderful union of flavours which compliment each other beautifully.
Serves: 6. Preparation time: 10 mins, (but cleaning the moules can take a while). Cooking time: 10-15 mins
Ingredients
• 2 kg of fresh moules
• 2 onions
• 50 cl dry white wine or cider
• 50 cl of thick cream
• A good piece of Roquefort, really depending on your taste, as roquefort is a strong flavoured blue cheese
• A good amount of black pepper
Method
• Clean and beard the moules
(wash under cold running water, scrape any barnacles or seaweed from them, rip off the beards, squeeze the mussels, if they don’t open they’re ok to use, do not use craked or open moules)
• Fry the onions in a large pan
• Add the white wine or cider and bring to the boil
• When it is hot, lay the moules in the pan and cover
• Wait until all moules are open
• Remove the moules, then filter and reserve the cooking juices. (Discard any moules that have not opened during the cooking)
• Mix the cream with a piece of Roquefort (quantity to taste) until blended
• Add the moules, juice and pepper
• Stir over a medium heat and serve

I have made it many times, but this written recipe is covered by the web Traditional French Food