Sunday, 17 February 2013

Moules au Cidre (Mussels in Cider)

Moules au Cidre (Mussels in Cider)
An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!

Serves 4
Preparation time:  15 minutes
Cooking time:  25 minutes

1kg live mussels, scrubbed & de-bearded
500ml dry cider
6 shallots, finely chopped
6 tbsp double cream
Freshly ground pepper
Baguette, to serve

Preparation method

1.  Discard any mussels with broken shells or any that refuse to close when tapped.

2.  In a large pan pour the cider, add the shallots and season with pepper.  Bring to the boil for 2 minutes.

3.  Add the mussles to the pan and cover with a lid.  Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.

4.  Remove the mussels from the pan with a slotted spoon and keep warm.

5.  Strain the remaining liquid through a muslin-lined sieve into a saucepan.  Bring to a boil and simmer for 8-10 minutes or until it has reduced by half.  Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.

6.  Serve immediately with a fresh baguette, enjoy!

No comments:

Post a Comment