Cuisinart CFO-1000 User Manual

14

¼     teaspoon crushed red pepper
 

  kosher salt, to taste

1. Put the garlic in the work bowl of a mini  

  chopper fitted with the metal chopping blade 

  Process until finely chopped. Remove and 

  reserve. Put the anchovies in the work bowl, 

  pulse until finely chopped to where it is almost   

  a paste (you will need to scrape down a few 

  times for the anchovies to be evenly 

  chopped). Remove and reserve. 
2. Put ½ cup of the olive oil in the fondue pot with  

  the chopped anchovies. Set to Setting 3.5 

  to heat. Allow the anchovies and oil to war 

  for about 2 minutes, and then add the  

  remaining oil, and then whisk in the cubed 

  butter. Cook for about 6 to 8 minutes. You 

  want the anchovies to be mostly disintegrated   

  and very fragrant. 
3. Stir in the garlic and allow it to cook for an  

  additional 25 to 30 minutes. Stir occasionally    

  and be sure that the garlic does not brown. 
4. Stir in crushed red pepper and salt as desired. 
5. Reduce heat to Setting 3 and serve with crusty  

  Italian bread and crisp-steamed vegetables    

  such as potatoes, asparagus, broccoli and  

 

 cauliflower. 

Pour yourself a glass of crisp, white wine and 

enjoy this delicious “fondue” during the summer 

months. Not a drop will be left by  

the end of the night! 

Makes 6 to 8 servings

1 

  tablespoon olive oil

3 

  garlic cloves, peeled and thinly sliced

½    fennel bulb, thinly sliced
1 

  leek (white and light green part only), 

halved, cleaned and thinly sliced

1 

  pound fresh mussels, cleaned and  

bearded*

3 

  1-inch strips orange peel, bitter white pith 

removed

1 to 2  pinches saffron threads
1½    cups dry white wine
½    cup Pernod
1 

  teaspoon kosher salt

1 

  large tomato, chopped

1 

  tablespoon tomato paste

3 to 4  sprigs fresh basil
1 

  cup water

1 

  pound large shrimp (16 to 20), peeled and 

deveined

1 

  pound sea scallops, dried, tough muscle 

removed (most can be purchased this 

way)

1. Put the oil in the fondue pot and set to Setting 

  4½. Once oil is hot, add the garlic, fennel and    

  leek. Cook until softened, about 1 to 2 minutes 

  Add the mussels, orange peel, saffron, wine 

  and Pernod to the pot. Cook, stirring  

  occasionally, until mussels have fully opened, 

  about 4 to 8 minutes. 

 

2. Remove mussels and reserve, removing an 

  mussels that did not open. Add the salt, 

  tomato, tomato paste, basil and water. 

  Increase the temperature to Setting 6 to bring    

  to a boil. Once boiling, decrease to Setting 3½   

  to maintain a simmer. Allow to simmer for 

  about 10 minutes to allow flavors to meld. 
3. While broth is cooking, remove the mussels 

  from their shells; discard shells. 
4. After broth has simmered, remove basil.  

  To serve, skewer shrimp, scallops or mussels 

  onto fondue forks and dip into simmering 

  broth. Cook shrimp and scallops until they are 

  firm, but not tough (about 3 to 5 minutes) 

  Cook mussels just to heat through. This broth 

  is also delicious with crusty French bread. 
Suggested Dipping Sauce: Olive Tapenade Aïoli 

(page 19)
*Fresh mussels should have tightly closed shells 

when purchased, or those that are slightly opened 

should close shut when tapped. Discard any mus-

sels that do not close. Store in refrigerator until 

ready to use. To clean mussels, place in a bowl 

of cold water with about 1/4 cup of cornmeal, swirl