Mussel Fondue with Cider

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  • Cook Time -
  • Serves 6 starters, 4 main

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1. Ingredients

  1. Fondue : 2 cups (500 ml) Canadian Swiss cheese, grated
  2. 1 tbsp (15 ml) masa harina (corn flour)
  3. 1 garlic clove
  4. 1 cup (250 ml) dry white wine
  5. 2 cups (500 ml) very ripe Canadian Camembert, Canadian Brie or Canadian Triple-Crème, rind off, cubed small
  6. 8 tbsp (120 ml) dry apple cider
  7. Salt and pepper, to taste
  8. Pinch fresh grated nutmeg, to taste Mussels : 1 cup (250 ml) dry white wine
  9. 1 shallot or small onion, finely chopped
  10. Parsley stalks
  11. 2 lbs (900 g) fresh mussels

2. Cooking Directions

  1. Clean and scrub mussels under cold running water. Remove beard from mussels.
  2. In a big pan, pour wine, add shallots, parsley and mussels. Cover with tight lid and put on high heat. Shake pot once or twice. Cook till mussels open, for 3 to 4 minutes; discard any that remain closed.
  3. Drain in strainer, over bowl, to keep cooking liquid. Take mussels out of shells and keep warm.
  4. Toss Canadian Swiss cheese with corn flour and set aside.
  5. Rub inside of fondue pot (or clay casserole) with garlic. Pour in white wine. Simmer on low heat until it starts to bubble.
  6. Gradually stir in Canadian Swiss cheese. Keep stirring till smooth. Add Canadian Camembert and blend to melt until mixture is smooth again. Add cider. Season with salt, pepper and nutmeg. Keep warm. Strain mussel liquid through strainer or cheesecloth and add to fondue pot.
  7. Dip mussels with fondue forks into the fondue, serve with bread and cider.

Yield: 6 starters, 4 main servings

3. Still Hungry?

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