Cider and Shallot Mussels (Serves: 2 people)
Recipe from Katie Meehan - The Cider Kitchen http://crispinkatie.blogspot.com/2012/01/cider-shallot-mussels-oh-my.html
Crispin Brut & Shallot Mussels with Fresh Thyme: (enough for 2)
1 1/2 lbs. Mussels, cleaned
6 oz. Crispin Brut Cider
1 Large shallot, thinly sliced
1 Small bunch of thyme, leaves removed from stems
2 Tbsp. butter
Loaf of crusty bread (warm/toasted) for soppin' up sauce
1) Start out by making sure of a couple things:
-Your mussels are alive. Just because they are opened before cooking does
not mean that they are dead. Give the open mussel a firm couple knocks
against the table or a bowl, if they don't close within a minute, toss em'.
Also, if there are any cracks, toss em'. (see picture below for example)
-Your mussels are well cleaned. If they are not already debearded, remove the
beards by simply pulling them off. If your mussels have any barnacles on
them, use the back of a knife to scrape them off. When those things are
accomplished, wash mussels individually in a bowl of cool water with a scour
pad until dirt and debris are removed.
2) In a pan large enough to fit your mussels, with a tight fitting lid, melt the butter
over medium heat. Add the shallots and cook for one minute, add the thyme
and cook for a minute more or until the shallots are tender.
3) Add the mussels to the pan and pour the cider over. Put a lid on it and give them
a good shake, turn up the heat and let simmer for 5-7 minutes.
4) When the mussels have all cooked, remove the lid and transfer mussels to a strainer
placed over a bowl with a slotted spoon. Return the drained liquid to the pan and
simmer sauce for another few minutes.
5) Place mussels in a serving dish and pour sauce over them. Eat.
Tip: They say to not add any salt due to the briny liquid the mussels release; I still
think a pinch of salt and a bit of fresh pepper would have really set it off
Tip: They say to not add any salt due to the briny liquid the mussels release; I still
think a pinch of salt and a bit of fresh pepper would have really set it off
