Mussel Fondue with Cider
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
servings
| Category: | Fondues et raclettes |
| Subcategory: | Fondues |
| Source: | Metro |
Recipe ingredients
- Mussels:
- 2 lb (900 g) mussels
- 1 cup (250 mL) dry white wine
- 1 shallot or small onion, finely chopped
- Sprigs of parsley
- Fondue:
- 2 cups (500 mL) shredded Canadian Swiss
- 1 Tbsp. (15 mL) cornstarch
- 1 clove garlic
- 1 cup (250 mL) dry white wine
- 2 cups (500 mL) Canadian Brie with rind removed and diced
- 1/2 cup . (125 mL) dry apple cider
- Salt and pepper, to taste
- Freshly grated nutmeg, to taste
Preparation
Scrub mussels under cold running water and remove beards.
Pour 1 cup (250 mL) wine into a Dutch over or soup pot. Add shallot, parsley and mussels.
Cover with a tight-fitting lid and cook over high heat, shaking pot once or twice. Cook until mussels open, about 3 to 4 minutes; discard any that remain closed.
Drain in strainer over a bowl, to keep cooking liquid. Shuck mussels and keep warm.
Toss Swiss cheese with cornstarch and set aside.
Rub inside of fondue pot (or clay casserole) with garlic. Pour in 1 cup (250 mL) wine.
Simmer over low heat until fondue starts to bubble. Gradually stir in Swiss cheese, stirring until smooth.
Add Canadian Brie and stir until mixture is smooth again.
Add cider, season with salt, pepper and nutmeg. Keep warm.
Strain mussel cooking liquid through a fine strainer or cheesecloth and stir into fondue.
Using fondue forks, dip mussels into fondue.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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