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Mussels in Stella Artois Beer Fondue

Difficulty Level: Intermediate
Not Spicy
4-6 persons

In collaboration with Stella Artois

A perfect pairing of the delicious ocean flavours of mussels and the refreshing profile of Stella Artois beer, this mouth-watering fondue also stands out for its gourmet dipping ingredients. Parsnip ribbons topped with creamy ricotta sauce and dipped in a beer, maple and rosemary broth are simply divine and will leave you wanting more! With a good Stella Artois as a pairing and artisanal chips as a side dish, this is a fondue meal that will satisfy any appetite!
bouillon
Fondue Moules à la bière Stella Artois

  • Ingredients

    FOR THE BEER AND ROSEMARY BROTH

    • 3 litres of chicken stock
    • 2 330 ml bottles of Stella Artois beer
    • 1 cup of 35% cream for cooking
    • ½ cup maple syrup
    • 3 tablespoons soy sauce
    • 2 tablespoons of Dijon mustard
    • 5 cloves of garlic
    • 2 sprigs of fresh rosemary
    • Salt and freshly ground pepper to taste

    FOR THE GARLIC CHIVES AND ROSEMARY WHIPPED CHEESE

    • One 400g Ricotta cheese container
    • 2 tablespoons of olive oil
    • 30 grams (1/3 cup) freshly grated Parmesan cheese
    • 2-3 cloves of garlic, finely chopped
    • 1 bag of minced chives
    • 1 sprig of rosemary (leaves removed and minced)
    • Lots of salt and pepper

    SUGGESTED INGREDIENTS

    • Fresh mussels
    • Baby spinach
    • Parsnip ribbons
    • Russet potato ribbons
    • Pickled artichokes
    • Cheese curds

     

    SUGGESTED SIDE

    • Thick homemade chips

  • Preparation

    • Use a blender to whip the ricotta and olive oil for 3 to 5 minutes until creamy. Add the remaining sauce ingredients. Refrigerate for at least 1 hour to let the flavours bind.
    • Combine all broth ingredients but the cream in a large pot, bring to a boil and maintain for 3 minutes.
    • Reduce, add the cream and simmer for another 15 minutes, stirring regularly. Add salt and pepper to taste.
    • Meanwhile, place the dipping ingredients on a serving platter.
    • Strain the broth through a sieve and pour it into the Fondussimo bowl.

    A few tips

    • To prepare the parsnip and potato ribbons, remove the skin with a peeler, then cut the flesh into long strips. To preserve the colour of the potato ribbons, immerse them in cold acidic water (with lemon or vinegar).
    • For even tastier mussels, scoop out a small amount of broth and use the shells like little spoons to enjoy it.