Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

This delivery address has been saved.

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Mussel Fondue with Cider https://www.metro.ca/userfiles/image/recipes/Fondue-moules-cidre-3745.jpg PT20M PT10M PT30M
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.
4
4 3 5 2
2 lb (900 g) mussels 1 cup (250 mL) Dry white wine 1 shallot or small onion, finely chopped sprigs of parsley 2 cups (500 mL) shredded canadian swiss 1 Tbsp. (15 mL) corn starch 1 clove garlic 1 cup (250 mL) dry white wine 2 cups (500 mL) canadian brie with rind removed and diced salt and pepper, to taste freshly grated nutmeg, to taste
Mussel Fondue with Cider

Mussel Fondue with Cider

Rate this recipe
3 Votes
4
Mussel Fondue with Cider
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (900 g)
    mussels
    You might like:

    Flyer Deal  (1)
    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    $2.29 /lb

    51¢/100 g

  • 1 cup
    (250 mL)
    Dry white wine
  • 1
    shallot or small onion, finely chopped

  • sprigs of parsley
  • 2 cups
    (500 mL)
    shredded canadian swiss
  • 1 Tbsp.
    (15 mL)
    corn starch
    You might like:

    Flyer Deal  (1)
    SHAKE'N BAKE COATING MIX

    SHAKE'N BAKE COATING MIX

    2 for $6.00

    SELECTED SIZES SELECTED VARIETIES OR 3.29 EA.

  • 1
    clove garlic
  • 1 cup
    (250 mL)
    dry white wine
  • 2 cups
    (500 mL)
    canadian brie with rind removed and diced
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES ARTISAN BRIE DOUBLE CRÈME CHEESE

    IRRESISTIBLES ARTISAN BRIE DOUBLE CRÈME CHEESE

    $12.99 ea.

    450 g


  • salt and pepper, to taste

  • freshly grated nutmeg, to taste
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand