To a bowl of cold salted water, add the mussels. Remove any beards, clean and discard any that are open (they are likely dead). Drain just before cooking.

Place a pot on a medium heat, add the onion and garlic and cook for a couple of minutes. Add the drained mussels and stir. Add in the wine, the juice of half a lemon and get a lid on for around 4-5 minutes.

Once the mussels have opened, remove from the pot, leaving the liquid in the dish. Add in the cream, crumble in the roquefort and season with salt and pepper.

One the cheese has melted and a silky sauce has formed, add in the mussels, stir the mussels through and place the lid back on for a final minute or two.

Serve into bowls, making sure to spoon on the sauce and ensure you have a good bread to soak up any sauces!