Mussel and Winter Beer Bisque With Gorgonzola

3# Fresh Mussels (approx. 80)
1 1/2c amber / brown beer (Sam Adams, Newcastle, etc - NOT BUD)
1/2c butter
1/2 medium yellow onion - 1/4" dice
1-2t minced garlic
1/4c flour
2c half and half
1/2t dried thyme
1/4c crumbled gorgonzola
salt & white pepper to taste
3T coarse chopped toasted hazelnuts for garnish
1 small roasted red bell pepper, 1/4" dice for garnish
sprigs of fresh thyme for garnish

Toast the hazelnuts in a 275 degree oven until the skins crack.

Clean and remove beards from mussels just before cooking or they will die and spoil.  In a large covered pot bring the beer to a boil.  Add the mussels, cover, and steam until opened (5-7 minutes should be enough).  Strain the liquid into a separate container and set aside.  Remove mussels from shells and set aside - discard any unopened ones.  Discard shells.

Heat butter in a saucepan; add onions and sweat for 1 minute.  Add garlic and saute 30 seconds.  Add flour and cook for 2-3 minutes (blonde roux stage) but do not allow to brown.

Whisk in the strained juice from steaming the mussels.  Add the half and half and thyme, and bring to a simmer until thickened.  Puree if you wish.  Add the mussels while on a low simmer and fold in the gorgonzola.  Salt and pepper to taste.  Ladle into bowls and garnish with hazelnuts, bell pepper, and thyme sprigs.