Mussel Fondue with Cider
- Course Main Dishes
- Prep. Time 30 mins
- Cooking Time 5 - 10 mins
- Yields 4 to 6 servings
Preparation
What You Need
Fondue:
Mussels:
Instructions
Clean and scrub mussels under cold running water. Remove beard from mussels.
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. Drain in strainer, over bowl, to keep cooking liquid. Take mussels out of shells and keep warm.
Toss Canadian Swiss cheese with corn flour and set aside.
Rub inside of fondue pot (or clay casserole) with garlic. Pour in white wine. Simmer on low heat until it starts to bubble. 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. Dip mussels with fondue forks into the fondue, serve with bread and cider.
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