- 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
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.