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.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
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.
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