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Camembert-Steamed Mussels


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  • 3 tablespoons unsalted butter
  • 1 1/2 cups thinly-sliced yellow onions
  • 1 large leek, white part only cut into strips and washed in several changes of water
  • 2 garlic cloves roughly chopped
  • 1/4 cup chopped fresh parsley plus
  • more for garnish
  • 1 bay leaf
  • 4 pounds mussels beards removed, well scrubbed and rinsed in several
  • changes of water
  • 1 1/2 cups apple cider
  • 3 tablespoons Calvados
  • 2 tablespoons heavy cream
  • 1 Camembert - (8 oz) very cold, rind removed and cut into pieces


Servings 4


Step 1

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.

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