Mussels with cider, tarragon and crème fraîche

Method

1. Melt the butter in a very large pan with a lid over a low-medium heat. Add the shallots and garlic, cover and cook gently for 10 minutes until soft but not browned.

2. Turn up the heat to high, add the mussels and cider, then cover with the lid. Cook over a high heat for 4-5 minutes, shaking the pan every now and then or until all the mussels have opened (discard any that stay closed). 3. Lift the mussels out of the cooking liquid with a slotted spoon and divide among 4 warmed serving bowls. Still over a high heat, boil the cooking liquid for 1-2 minutes (taste to check it first – if it’s already very salty and strongly flavoured, skip this step).

3. Stir in the crème fraîche, chopped tarragon and some seasoning to taste (you may not need any salt). Spoon all but the last few spoonfuls of the sauce back over the bowls of mussels – discard this as it often contains grit from the opened mussels. Garnish the bowls with the whole tarragon leaves and serve with plenty of crusty French bread.

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