Blue Cheese Butter Steamed Mussels, Reducing the Broth by Half Makes All the Difference

Steps

1. 1

   Remove the beards from the mussels and scrub the shells clean

2. 2

   Place the mussels in a steamer with 500ml of water and 200ml of white wine, then steam over high heat for 5 minutes

3. 3

   Collect the broth that drips from the steamer into a pot, reduce by half, then add butter, blue cheese, and chopped green onion to make the sauce

4. 4

   Pour the sauce over the mussels and serve