Camembert-Steamed Mussels

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.