Steamed Mussels with Champagne and Boursin Cheese

Steamed Mussels with Champagne and Boursin Cheese

On this episode of The Hot Skillet, Chef Cristian Feher steams PEI (Prince Edward Island) mussels with Champagne and the addition of a garlicky, creamy, Boursin cheese. This is a very quick and easy recipe.

There are many varieties of mussels, and it’s said that PEI has the some of cleanest water inlets. These mussels are grown on long ropes suspended in cold Atlantic waters where they filter out algae and micro-organisms. The only other species of mussels which is better than the PEI mussels, come from Greenland. However, they are much larger, and are hard to find fresh. Greenland mussels are most often found frozen and pre-cooked on the half-shell. They are great for stuffing.

There are some chefs who feel that adding cheese to seafood is a “faux-pas”, but Chef Cristian disagrees. “You can’t get snobby about food,” He says, “If it tastes good, it’s worth doing. No matter what you’re mixing together.” It is this willingness to think outside the box that moves the culinary world forward. Try this recipe and see what you think!

Yields: 2 servings


  • 2 Lbs of PEI mussels
  • 1/2 package of Boursin cheese
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 ripe tomato, diced
  • 1/2 bottle of Champagne or dry sparkling wine
  • fresh parsley
  • salt and pepper to taste
  • Olive oil (optional)


1. Cook the onions, garlic, tomato, parsley for 5 to 7 minutes. Add salt and pepper to taste.

2. Add the mussels, Boursin cheese and Champagne. Stir ingredients well, and cover the pot.

3. Bring the pot to a steam on high heat. Steam one minute past the mussels opening up.

4. Serve immediately. This appetizer can be enjoyed with fresh crusty bread for dipping in the succulent sauce. Enjoy!