Slice the scallions in to long (4 inch) thin slices. Use only the green part of the scallion. Put in a bowl with ice water and chill. This will cause the scallions to curl. When ready to serve. Drain the scallions and top the mussels with the scallion curls.
In a sauté pan with straight edges or a saucepan, melt butter over medium low heat. Add the shallots and garlic and cook for 5 minutes or until shallots become translucent.
Pour in the wine and increase heat to medium. Bring wine to a boil. Season the wine with the 1 teaspoon salt and the 2 teaspoons pepper. Add mussels and cover for 5 minutes. Reduce heat and make sure all the mussels have opened. If they haven’t, cook a little longer.
Add the cream and Roquefort, stirring to blend the sauce.
Serve in heated bowls, garnish with scallion curls.