2 8-ounce bottles clam juice
2 pounds fresh mussels, scrubbed,debearded
6 ounces Roquefort cheese, crumbled
1/4 fennel bulb, cut into matchstick-size strips
1 celery stalk, cut into matchstick-size strips
1 leek (white part only), cut into matchstick-size strips
1 cup whipping cream
1/4 red bell pepper, cut into matchstick-size strips
1/4 green bell pepper, cut into matchstick-size strips
1/4 yellow bell pepper, cut into matchstick-size strips
1 tablespoon chopped fresh parsley
Crusty French bread
Preheat oven to warm. Bring clam juice to boil in heavy large saucepan. Add mussels. Cover and steam until mussels open, about 5 minutes. Uncover and discard any mussels that do not open. Transfer mussels to baking dish using slotted spoon. Cover with aluminum foil. Place in oven to keep warm.
Boil mussel cooking liquid until reduced to 1 cup, about 10 minutes. Reduce heat to low. Add Roquefort and whisk until smooth. Add fennel, celery and leek and simmer 5 minutes, stirring occasionally. Add whipping cream and bell peppers. Simmer until reduced to sauce consistency, about 15 minutes.
Divide mussels among 4 shallow soup bowls. Ladle sauce with vegetables over mussels. Sprinkle with parsley and serve with French bread.
Clair de Lune, Ottawa Canada