Roquefort Mussels

I give you the proportions as I found on the internet but I made COMPLETELY PIF ...- 1.5 to 2 kg of mussels
- 3 onions- 25 cl of dry white wine
- 50 cl of thick cream - 125 g of Roquefort cheese
- semi-salted butter
- parsley
- salt and pepper .recipe:

Clean the mussels if you have not taken any ready (this is what I did ...) melt a knob of butter in a saucepan and sweat the chopped onions. Add cream and roquefort cheese and crushed well. Mix well.
Add parsley and season, keep on low heat.While this time, heat the white wine in a casserole and incorporate the mussels. Let the mussels open constantly stirring.
When they are open, 2 possibilities: either you drain the mussels and you sprinkle them with the sauce, which is much better, either you keep the cooking juice and you add the sauce is also very good but the sauce is more liquid.
Simmer 5 minutes.
Enjoy without delay with french fries ....