Blue cheese mousse stuffed celery originated at historic Musso & Frank Grill in Hollywood, California. Dining at Musso & Frank is a real treat and a trip back in time — excellent service, superb food, and the original 1920’s wallpaper hangs on the walls. Celebrities still go there but it’s not cool to bother them, so just enjoy the knowledge you might be dining in the booth next to Scarlett Johansson.
While this appetizer may be retro in style, it’s still absolutely delicious and pairs perfectly with cocktails. If you can’t make it to Hollywood, here’s your chance to taste this throwback to Hollywood’s glamour days.
Blue Cheese Mousse Stuffed Celery
- 6 oz. crumbled blue cheese at room temperature
- 6 oz. cream cheese at room temperature
- ¼ cup sour ream
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon Tobasco sauce
- 10 ribs celery peeled with a vegetable peeler, ends trimmed and all cut to the same length
- Paprika optional
- 5 pitted black olives halved
- Green leaf lettuce and parsley for garnish
- Process the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce in a food processor until mixture is smooth and creamy.
- If a small star pastry tip is available, cut a small corner from a ziplock type freezer/storage bag and insert the tip; otherwise, simply cut a small corner from the bag for piping later. The mousse won't be as decorative without the star tip, but all will be fine.
- Transfer the cheese mixture into the bag, seal and refrigerate for 30 minutes or more to firm up.
- Arrange lettuce and parsley on a platter.
- Pipe the cheese mixture into each celery stick and place the sticks on the platter in a single row.
- Sprinkle paprika over celery and garnish each stick on one end with an olive half.