Mussel Fondue

Name: Mussel Fondue
Yield: 4 - 6 servings
Ingredients: Fondue; 1 clove garlic; 1 cup (250 mL) dry white wine; 1/2 lb (250 g) Canadian Swiss cheese grated; 1 tbsp (15 mL) all-purpose flour; 8 oz (250 g) Canadian Camembert cheese; Grated nutmeg; Freshly ground pepper to taste; Mussels; 2 lbs (1 Kg) mussels; 1 green onion minced; Fresh parsley; 1 cup (250 mL) dry white wine

This is the Mussel Fondue recipe.

Prep: 15 min
Cooking: 15 min

Yields 4 - 6 servings

Ingredients

Fondue
1 clove garlic
1 cup (250 mL) dry white wine
1/2 lb (250 g) Canadian Swiss cheese grated
1 tbsp (15 mL) all-purpose flour
8 oz (250 g) Canadian Camembert cheese
Grated nutmeg
Freshly ground pepper to taste
Mussels
2 lbs (1 Kg) mussels
1 green onion minced
Fresh parsley
1 cup (250 mL) dry white wine

READY FOR REWARDS?

Preparation

Clean mussels thoroughly, trim if necessary.

Remove rind from the Canadian Camembert cheese and cut it in small pieces. Mix Canadian Swiss cheese with flour.

Rub the inside of a fondue pot with garlic.

In a cooking pot, put mussels, green onion, parsley and 1 cup (250 mL) of wine. Cover and bring to a boil. Without opening, shake pot once or twice while cooking. Mussels are done when shells open (3-4 minutes). Do not overcook, as they will become rubbery. Drain. Save stock. Remove mussels from shells and keep warm.

Bring second cup of wine to a boil. Blend in Canadian Swiss cheese and flour mix. Over low heat, cook until it becomes a smooth sauce. Stir in Canadian Camembert cheese until melted. Add 1/2 cup (125 mL) mussel stock. Season with nutmeg and pepper.

Place fondue pot on burner. Dip mussels in cheese sauce using fondue forks. Serve with raw vegetables, salad, garlic croutons.