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🍽️ Cheese Fondue with Mussels

1191 kcal · 30 min · 4 servings

Ingredients

• 270 g spinach leaves
• 1 garlic clove
• 475 ml dry white wine
• 400 g Emmental cheese
• 400 g Gruyère cheese
• 0.25 tsp chili flakes
• 15 g cornstarch
• 50 ml grappa
• salt
• 1 pinch nutmeg
• 2 garlic cloves
• 750 g fresh blue mussels
• 1 tbsp olive oil
• 400 ml fish stock (jar)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 8 scallops (kitchen-ready and shucked)

Instructions

1. 1. Wash the spinach and spin it dry.
2. 2. Remove the thick stems from the leaves.
3. 3. Finely chop the spinach leaves.
4. 4. Puree the spinach with about 100 milliliters of wine until smooth.
5. 5. Lightly press the garlic clove and halve it.
6. 6. Rub the fondue pot thoroughly with the garlic half.
7. 7. Heat the remaining wine in the prepared fondue pot.
8. 8. Grate the cheese while doing this.
9. 9. Add the grated cheese to the warm wine.
10. 10. Stir the mixture constantly over medium heat until a smooth cream forms.
11. 11. Stir the spinach puree into the cheese mixture.
12. 12. Crush the chili flakes finely in a mortar.
13. 13. Mix the cornstarch smoothly with the grappa.
14. 14. Stir the starch-grappa mixture into the cheese mixture.
15. 15. Let the mixture come to a brief boil.
16. 16. Season the fondue with salt, nutmeg, and the crushed chili flakes.
17. 17. Peel the garlic for the mussels and chop it finely.
18. 18. Wash the mussels thoroughly and brush them clean.
19. 19. Discard any mussels that are already open.
20. 20. Heat the olive oil in a pan.
21. 21. Sauté the chopped garlic in the oil without letting it brown.
22. 22. Add the mussels and 300 milliliters of fish stock to the pan.
23. 23. Steam the mussels for about 3 minutes in the covered pot.
24. 24. Remove the pan from the heat as soon as all mussels are fully open.
25. 25. Remove any mussels that remained closed after cooking.
26. 26. Pour the remaining fish stock and lemon juice over the mussels.
27. 27. Cook the mussels over low heat for another 4 minutes.
28. 28. Wash the scallops and pat them dry.
29. 29. Season the scallops with salt and pepper.
30. 30. Fry the scallops in a hot pan with oil for about 1 to 2 minutes on each side.
31. 31. Add 1 tablespoon of butter and reduce the heat.
32. 32. Turn the mussels briefly in the melting butter.
33. 33. Lift the blue mussels out of the broth.
34. 34. Arrange the blue mussels and the fried scallops on a plate.
35. 35. Serve the dish together with the cheese fondue.
36. 36. Serve fresh white bread on the side as desired.

Nutrition per serving

• kcal: 1191
• Protein: 94 g · Fett/Fat: 70 g · Carbs: 16 g