Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter

  2. 1 1/2 cups thinly sliced yellow onions

  3. 1 large leek, white only, cut into strips and washed in several changes of water

  4. 2 cloves garlic, roughly chopped

  5. 1/4 cup chopped fresh parsley, plus more for garnish

  6. 1 bay leaf

  7. 4 pounds mussels, beards removed, well scrubbed and rinsed in several changes of water

  8. 1 1/2 cups apple cider

  9. 3 tablespoons Calvados

  10. 2 tablespoons heavy cream

  11. 1 (8-ounce) Camembert, very cold, rind removed and cut into pieces

Instructions Jump to Ingredients ↑

  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. Yield : 4 to 6 servings


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