Cheese Fondue with Mussels

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 starch
• 50 ml grappa
• Salt
• a pinch nutmeg
• 2 Garlic cloves
• 750 g fresh mussels
• 1 tbsp Olive Oil
• 400 ml fish stock (glass)
• 2 tbsp lemon juice
• pepper from the mill
• 8 scallops (pre‑cooked and peeled)

Instructions

1. 1.

   Wash the spinach, dry it by spinning and remove any tough stems. Finely chop the leaves and puree with about 100 ml wine. Press the garlic clove lightly, halve it, and rub the fondue pot with it. Heat the remaining wine in the pot while grating the cheeses, then add them to the wine and stir constantly over medium heat until a smooth cream forms. Stir in the spinach puree. Crush the chili flakes in a mortar. Whisk the starch with the grappa until smooth, fold into the cheese mixture, let it thicken once, and season with salt, nutmeg, and crushed chili flakes. Place the pot on a burner and set to low heat.

2. 2.

   Peel and finely chop garlic for the mussels. Thoroughly wash and brush the mussels, discarding any that are already open. Heat olive oil, sauté the garlic until fragrant but not browned. Add the mussels and 300 ml fish stock, cover, and steam for about 3 minutes until all mussels have opened. Discard closed shells. Pour in remaining fish stock and lemon juice, then cook on low heat for another 4 minutes.

3. 3.

   Wash the scallops, pat dry, season with salt and pepper, and sear them in a hot pan with oil for 1–2 minutes per side. Add one tablespoon of butter, reduce heat, and briefly turn the scallops in the butter.

4. 4.

   Remove mussels from the stock and arrange them on a plate alongside the seared scallops. Serve with the fondue and fresh white bread if desired.