A recipe for St Patrick’s day and, another mussel recipe. The cider gives a beautifully fresh, Zingy quality to the mussels. A change from the normal wine based sauces. As usual with moules plenty of bread is needed.
INGREDIENTS
small knob butter
140g lardons
2 shallots , finely sliced
small bunch thyme , leaves stripped
1 ½kg mussels
150 ml cider
2 tablespoons crème fraîche
METHOD
Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 minutes, turning occasionally until it starts becoming crisp. Throw in the shallots and thyme leaves, then cook 10 minutes until softened.
Increase heat and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake, then cook the mussels for 5-6 mins, shaking the pan occasionally.
Discard any that haven’t opened.
Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche. Pour the sauce over the mussels.
Serve with hunks of crusty bread for mopping up the sauce.
Original Recipe BBC Good Food
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