Mussels in cider
Bacon, cider and fresh chervil flavor these mussels, which are a real fast food. Buy pre-shucked mussels if you want to be at the table in as little as 15 minutes.
Ingredients · Servings 4
- 11⁄2 kg of snowflakes
- 2 living rooms in Puglia
- 25g butter
- ½ pack (140 g each) bacon cubes
- 3–4 thyme sprigs
- 2½ dl dry French cider
- 1 yolk
- 1 can (200 g) crème fraîche (not light)
- ½ teaspoon black pepper
- 1 pot of chervil
- ¼ lemon
Method · 25 min
- Tip the mussels into the sink and run cold water over them. Use scissors to remove the mossy beards from the mussels. Remove any broken mussels. Tap open mussels on the table. Discard any that do not close.
- Peel and slice the onions. Melt the butter in a shallow pan with a lid and add the onions and bacon. Fry for a few minutes. Add the thyme and cider. Bring the mixture to a boil for 4 minutes.
- Place the mussels in a saucepan, cover with a lid and cook, shaking the pan occasionally, for 4–5 minutes, depending on the size of the mussels.
- Use a slotted spoon to lift the mussels into a bowl. Remove any mussels that have stuck. Cover with a lid.
- Separate the yolk into a bowl and add the crème fraîche. Add a ladle of the hot clam stock and stir. Pour the crème fraîche mixture back into the saucepan, stirring constantly. Heat gently so that the sauce does not separate.
- Pour the hot sauce over the mussels and mix. Add ground black pepper and torn chervil on top. Squeeze lemon juice over top.
Vicissitudes
Tip: You can use flat-leaf parsley instead of chervil.
