Camembert-Steamed Mussels

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1 1/2 cups	93g / 3.3oz	Thinly-sliced yellow onions
1 cup	237ml	Leek, white part only - cut into strips and (large)
		Washed in several changes of water
2		Garlic cloves - roughly chopped
1/4 cup	36g / 1.3oz	Chopped fresh parsley - plus
		More for garnish
1		Bay leaf
4 lbs	1816g / 64oz	Mussels - beards removed,
		Well scrubbed and rinsed in several
		Changes of water
1 1/2 cups	355ml	Apple cider
3 tablespoons	45ml	Calvados
2 tablespoons	30ml	Heavy cream
1		Camembert - (8 oz) - very cold,
		Rind removed and cut into pieces

Recipe Instructions

In a large pot, melt the butter over medium-high heat. Add the onions and leeks and cook, stirring, until tender, about 5 minutes. Add the garlic, parsley, and bay leaf and cook, stirring, for 1 minute. Add the mussels, cider, Calvados, and cream, and bring to a boil. Cover, lower the heat and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. Remove from the heat.

Discard any mussels that do not open. Carefully slip the cheese into as many mussels as possible. Cover the pan until the cheese is melted, about 1 minute.

Pour into a large, deep serving bowl and garnish with additional parsley. Serve immediately with hot French bread for dipping.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F07) - from the TV FOOD NETWORK

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