Mussel Fondue
This is the Mussel Fondue recipe.
- Prep: 15 min
- Cooking: 15 min
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
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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.
