Camembert-Steamed Mussels

• 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

1. In a large pot, melt the butter over medium-high heat.
2. Add the onions and leeks and cook, stirring, until tender, about 5 minutes.
3. Add the garlic, parsley, and bay leaf and cook, stirring, for 1 minute.
4. Add the mussels, cider, Calvados, and cream, and bring to a boil.
5. Cover, lower the heat and cook, shaking the pan occasionally, until the mussels open, about 5 minutes.
6. Remove from the heat.
7. Discard any mussels that do not open.
8. Carefully slip the cheese into as many mussels as possible.
9. Cover the pan until the cheese is melted, about 1 minute.
10. Pour into a large, deep serving bowl and garnish with additional parsley.
11. Serve immediately with hot French bread for dipping.

unsalted butter, onions, white only, garlic, fresh parsley, bay leaf, mussels, apple cider, calvados, heavy cream, camembert

Taken from www.foodnetwork.com/recipes/emeril-lagasse/camembert-steamed-mussels-recipe.html (may not work)