Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 cups thinly sliced yellow onions
- 1 large leek, white only, cut into strips and washed in several changes of water
- 2 cloves garlic, 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 (8-ounce) Camembert, very cold, rind removed and cut into pieces
Directions
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.
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By docyoc_7179123
Arden Hills, MN
on February 22, 2009
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I was looking for a recipe after a trip to New Zealand, where they have lovely,large green lipped mussels. We couldnt get fresh mussels from New Zealand, but were able to obtain frozen ones. This recipe does these large mussels justice. (I think this would work with American mussels as well. We served it as an appetizer at a Downunder themed dinner, and it got rave reviews. 12 of us fought over the juce left over, and sopped it up with french bread. Not something for everyday cooking if your watching your weight, but definitely a special occasion dish. If your on a diet, try some of Emerils other steamed mussel recipes.
By Expat in Holland
Living back in ...
on August 19, 2008
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This was a lovely recipe. In Holland mussels are locally cultivated, most of the year. So my family tends to have them as a dinner entree about once a week. I have several different recipes I rotate, and enjoy trying news ones from time to time. This recipe caught my and my husband's eye, so we decided to give it a try. This recipe makes a great appetizer or first coarse, however I feel it was a bit too rich to serve as a dinner entree. I followed the recipe as stated, and it turned out fantastic. The only deviation I made was after removing the cooked mussels from the pot and placing them into serving bowls, I added a little extra calvados (2tbsp and cream (3tbsp to the remaining liquid in the pot. I turned the heat to high, and reduced the liquid for 2-3 minutes. I then poured the liquid over top of the mussels and served. Everyone thought this was a fabulous recipe. Thank you Emeril for yet another tried, true and fantastic recipe.
By lbobbieta_2890415
Charlesbourg
on June 13, 2005
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Roberta, Quebec City
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