Omerto Moelleux Seafood Fondue

By Sylvie  

May 4, 2017

Pascal Miche -


Serves 6 - Preparation

1Place shrimp, scallops, Omerto Moelleux, shallots and parsley in a large saucepan.

2Heat several minutes until shrimp and scallops are just cooked.

3Remove seafood with slotted spoon and set aside in serving dish; keep warm.

4Add cheese to remaining broth; cook over medium-low heat, stirring, until cheese has melted.

5Pour into fondue pot and place on stand over medium low heat.

6Place 1 piece of seafood on fondue fork with 1 piece of bread, and dip into cheese.


36 large shrimp, peeled and deveined

12 scallops

1½ cup Omerto Moelleux

2 French shallots, chopped

2 tbsp fresh parsley, chopped

1 lb 1 lb grated Swiss cheese

Salt and pepper to taste

Loaf of baguette bread


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