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Camembert-Steamed Mussels Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasCamembert-Steamed Mussels Recipe - Cooking Index

Camembert-Steamed Mussels

Type: Fish, Shellfish
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlUnsalted butter
1 1/2 cups 93g / 3.3ozThinly-sliced yellow onions
1 cup 237mlLeek, white part only - cut into strips and (large)
  Washed in several changes of water
2   Garlic cloves - roughly chopped
1/4 cup 36g / 1.3ozChopped fresh parsley - plus
  More for garnish
1   Bay leaf
4 lbs 1816g / 64ozMussels - beards removed,
  Well scrubbed and rinsed in several
  Changes of water
1 1/2 cups 355mlApple cider
3 tablespoons 45mlCalvados
2 tablespoons 30mlHeavy 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.

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


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