Moules au Cidre
et a la CremeIngredient
| 2Kg
Mussels, cleaned &de-bearded |
5
fair sized shallots |
| 300ml dry cider |
Freshly Ground Pepper |
| Bouquet Garni |
90ml Creme Fraiche |
| Fresh chopped Parsley and/or
Dill |
|
Method:
First, inspect
the mussels. Any open mussels which do not close
when tapped sharply on the edge of the sink or
with the flat of a knife, should be discarded.
In a large
saucepan, bring the shallots, cider, bouquet
garni & a generous amount of pepper to the
boil and simmer on a medium heat for about 2
minutes.
Add the mussels
& cover the pan with a lid. Steam for 5
minutes, shaking the pan occasionally, until all
the shells have opened. Discard any mussels which
have not opened.
Remove the
mussels & reduce the liquid by half. Strain
the liquid, and return to the pan with the
mussels and the creme fraiche to heat through for
a further minute or so.
Sprinkle with the
chopped herbs & serve with crusty baguette.
|
