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MOULES AU CIDRE

My first time cooking mussels was at a local restaurant in San Diego. Since then I've been cooking them anytime I can get my hands on them. I came across a French recipe that used apple cider and crème fraîche and this is what I came up with.

Ingredients:


 

  • 1lb black mussels

  • 2 tbsp unsalted butter

  • 3/4 cup apple cider

  • 2 tsp kosher salt

  • 1 shallot, minced

  • 3 bay leafs

  • 5 sprigs fresh thyme

  • 1/4 cup dry white wine

  • 2 tsp chopped parsley

  • 1 cup crème fraîche

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Instructions:


 

1. In a large saucepan melt butter over medium-high heat.

2. Add the shallots, bay leafs and thyme.

3. Once the shallots are translucent add the muscles, wine, apple cider and crème fraiche.

4. Cover and let cook until muscles have opened.

5. For the Garlic Confit, place peeled garlic cloves in olive oil and let cook on low heat for 30 minutes.

6. Once soft, whip with a whisk until smooth.

7. Spread on toasted bread and top with chives.

8. Serve alongside muscles. Enjoy!

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