Mussels in cider cream sauce
Mussels steamed open in dry cider and coated with a reduced crème fraîche and parsley sauce.
Active time25 min
Cooking20 min
Total40 min
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Ingredients
- 4 fresh flat-leaf parsley sprigs
- 3 shallots
- 1 onion
- 40 g unsalted butter
- 400 ml full-fat crème fraîche
- 3 l fresh live mussels in shells
- 1 pinch of ground white pepper
- 1 pinch of fine salt
- 750 ml dry cider
Preparation
Scrub and debeard the mussels under cold water. Discard cracked shells and any mussels that fail to close when gently pressed. Peel and chop shallots and onion. Wash and chop the parsley.
4 fresh flat-leaf parsley sprigs3 shallots1 onion3 l fresh live mussels in shells- brush
- knife
- chopping board
- colander
Melt the butter in a large casserole. Cook onion, shallots and parsley until lightly coloured. Add mussels, cider and pepper. Cover and cook over high heat for about 5 minutes, shaking the pot. Lift out opened mussels with a skimmer and discard those that remain closed.
40 g unsalted butter1 pinch of ground white pepper750 ml dry cider- large lidded casserole
- spatula
- skimmer
- dish
Reduce the cooking liquid by about one third, uncovered. Stir in the crème fraîche and pinch of salt. Return the mussels and heat for about 2 minutes until the sauce is hot. Serve immediately with the sauce.
400 ml full-fat crème fraîche1 pinch of fine salt- casserole
- spoon
- ladle
Allergens
- Milk
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration