Norman Moules Marinière with Cider, Crème Fraîche & Tarragon

⏱ 30 min · Serves 2

Plump mussels steamed open in dry cider with shallots, garlic and a swirl of crème fraîche. Ten minutes of work for a pot of glossy, sweet-savoury shellfish and a broth so good you'll want bread in each hand.

Per serving: 540 kcal · 42.0g protein · 18.0g carbs · 31.0g fat

Ingredients

• 1.5 kg live mussels
• 30 g unsalted butter
• 2 banana shallots, finely chopped
• 2 garlic cloves, thinly sliced
• 1 celery stick, finely diced
• 250 ml dry cider (Normandy-style if you can)
• 100 ml crème fraîche
• 1 tbsp Dijon mustard
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp chopped tarragon
• Black pepper, to taste
• Squeeze of lemon
• Crusty baguette, to serve

Method

1. Tip the mussels into a sink of cold water. Scrub the shells, pull away any stringy beards, and discard any that are cracked or stay open when tapped. Drain.
2. Melt the butter in a very large pan over medium heat. Sweat the shallots, garlic and celery for 5 minutes until soft but not coloured.
3. Pour in the cider, raise the heat and bubble hard for 2 minutes to cook off the raw edge.
4. Add the mussels, clamp on the lid and steam over high heat for 3–4 minutes, shaking the pan once or twice, until the shells have opened.
5. Lift the mussels into two warm bowls with a slotted spoon, leaving the liquid behind. Discard any that stayed shut.
6. Whisk the crème fraîche and Dijon into the pan juices and simmer 1 minute until slightly thickened. Season with pepper and a squeeze of lemon — it shouldn't need salt.
7. Stir in the parsley and tarragon, pour the broth over the mussels and serve at once with plenty of baguette.