Mussel Fondue with Cider

Name: Mussel Fondue with Cider
Yield: 4 - 6 servings
Ingredients: Fondue; 2 cups (500 mL) Canadian Swiss cheese grated; 1 tbsp (15 mL) masa harina (corn flour); 1 garlic clove; 1 cup (250 mL) dry white wine; 2 cups (500 mL) very ripe Canadian Camembert Canadian Brie or Canadian Triple-Crème rind off; cubed small; 1/2 cup (125 mL) dry apple cider; Salt and pepper to taste; A pinch of fresh grated nutmeg; Mussels; 1 cup (250 mL) dry white wine; 1 shallot or small onion finely chopped; Fresh parsley; 2 lbs (900 g) fresh mussels

This is the Mussel Fondue with Cider recipe.

Prep: 30 min
Cooking: 5 min - 10 min

Yields 4 - 6 servings

Ingredients

Fondue
2 cups (500 mL) Canadian Swiss cheese grated
1 tbsp (15 mL) masa harina (corn flour)
1 garlic clove
1 cup (250 mL) dry white wine
2 cups (500 mL) very ripe Canadian Camembert Canadian Brie or Canadian Triple-Crème rind off, cubed small
1/2 cup (125 mL) dry apple cider
Salt and pepper to taste
A pinch of fresh grated nutmeg
Mussels
1 cup (250 mL) dry white wine
1 shallot or small onion finely chopped
Fresh parsley
2 lbs (900 g) fresh mussels

READY FOR REWARDS?

Preparation

Clean and scrub mussels under cold running water. Remove beard from mussels.

In a big pan, pour wine, add shallots, parsley and mussels. Cover with tight lid and put on high heat. Shake pot once or twice. Cook till mussels open, for 3 to 4 minutes; discard any that remain closed. Drain in strainer, over bowl, to keep cooking liquid. Take mussels out of shells and keep warm.

Toss Canadian Swiss cheese with corn flour and set aside.

Rub inside of fondue pot (or clay casserole) with garlic. Pour in white wine. Simmer on low heat until it starts to bubble. Gradually stir in Canadian Swiss cheese. Keep stirring till smooth. Add Canadian Camembert and blend to melt until mixture is smooth again. Add cider. Season with salt, pepper and nutmeg.

Keep warm. Strain mussel liquid through strainer or cheesecloth and add to fondue pot. Dip mussels with fondue forks into the fondue, serve with bread and cider.