Camembert-Steamed Mussels Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
629
FAT
71%
CHOL
80%
SOD
88%

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Ingredients for 4 servings

2 tablespoons heavy cream

1 1/2 cups thinly sliced yellow onions

3 tablespoons Calvados

1 bay leaf

2 cloves garlic, roughly chopped

1 1/2 cups apple cider

1/4 cup chopped fresh parsley, plus more for garnish

4 pounds mussels, beards removed, well scrubbed and rinsed in several changes of water

3 tablespoons unsalted butter

1 large leek, white only, cut into strips and washed in several changes of water

1 (8-ounce) Camembert, very cold, rind removed and cut into pieces

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